Bruschetta Topping: Fresh Mozzarella with Tomato & Basil
Be sure to use ripe and juicy tomatoes and season them well with salt.
Ingredients
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1-1/2 pounds ripe tomatoes (about 5), sliced 1/4 inch thick
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Kosher salt and freshly cracked black pepper
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1 or 2 cloves garlic
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1/2 pound fresh mozzarella, thinly sliced
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Extra-virgin olive oil for drizzling
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Balsamic vinegar
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2 leafy sprigs basil, leaves picked
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1 recipe Basic Bruschetta
Basic Bruschetta
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1 pound loaf rustic country bread or crusty baguette, sliced 1/2 inch thick (cut baguettes on the diagonal)
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Extra-virgin olive oil as needed, about 1/2 cup
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Garlic cloves (optional)
Directions
1.
Season the tomatoes with salt and pepper and set them aside while you grill the bread.
2.
Rub the grilled bread generously with the garlic cloves and top each slice with a slice of mozzarella and a sprinkle of salt. Top with a layer of tomato. Drizzle with olive oil and a few drops of balsamic vinegar. Top with one or two basil leaves and serve.
Basic Bruschetta
1. Coat the bottom of one or two rimmed baking sheets with olive oil and set the bread slices on top in a single layer. Brush the tops with a little more oil and set aside until you're ready to grill.
2. Light a charcoal fire and heat it until you can hold your hand above the grate for no more than 2 seconds or heat a gas grill to medium high. Grill the bread until one side has dark grill marks and then turn them to toast the other side.
3. As soon as the slices are done, rub with garlic, if using, and add a topping, such as a slice of tomato and mozzarella.
4. Now cut the bruschetta into serving-size pieces. Serve right away.
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Bruschetta with Tomato-Basil Topping
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