Tomato mozzarella and basil bruschetta

[Guest guest]

FYI. That's bru sketta not bru schetta Tomato, Mozzarella and Basil BruschettaRecipe courtesy Giada De tiisPrep Time:20 minInactive Prep Time:--Cook Time:10 minLevel:EasyServes:36 bruschettaIngredients1 (32-ounce) can whole tomatoes, drained1 cup fresh basil leaves, washed and spun dry4 tablespoons extra-virgin olive oil6 cloves garlic, peeledKosher salt and freshly ground black pepper2 large French baquettes, sliced 1-inch thick (about 36 slices)1 1/2 pounds fresh mozzarella cheese, sliced 1/4-inch thickDirectionsPreheat oven to 375 degrees F.In the bowl of a food processor, add drained tomatoes, 1 cup basil leaves, olive oil and 2 cloves garlic. Pulse until smooth, but somewhat chunky. Season with salt and pepper.On a baking sheet, line up baguette slices. Toast in oven for about 3 minutes or until light golden brown. Working quickly, rub the remaining garlic on the toasted side of each slice and then lay a piece of mozzarella cheese on top. Place bread back in oven and melt cheese slightly, about 45 seconds. Remove from oven and spread one tablespoon of the tomato mixture on each piece.Place bruschetta on decorative platter and garnish with basil leaves.Sent from my iPadHD

[Guest guest]

Thanks Terry.

Kathleen

Tomato mozzarella and basil bruschetta

FYI. That's bru sketta not bru schetta

Tomato, Mozzarella and Basil Bruschetta

Recipe courtesy Giada De tiis

Prep Time:20 minInactive Prep Time:--Cook Time:10 min

Level:

Easy

Serves:

36 bruschetta

Ingredients

1 (32-ounce) can whole tomatoes, drained

1 cup fresh basil leaves, washed and spun dry

4 tablespoons extra-virgin olive oil

6 cloves garlic, peeled

Kosher salt and freshly ground black pepper

2 large French baquettes, sliced 1-inch thick (about 36 slices)

1 1/2 pounds fresh mozzarella cheese, sliced 1/4-inch thick

Directions

Preheat oven to 375 degrees F.

In the bowl of a food processor, add drained tomatoes, 1 cup basil leaves,

olive oil and 2 cloves garlic. Pulse until smooth, but somewhat chunky.

Season with salt and pepper.

On a baking sheet, line up baguette slices. Toast in oven for about 3

minutes or until light golden brown. Working quickly, rub the remaining

garlic on the toasted side of each slice and then lay a piece of mozzarella

cheese on top. Place bread back in oven and melt cheese slightly, about 45

seconds. Remove from oven and spread one tablespoon of the tomato mixture on

each piece.

Place bruschetta on decorative platter and garnish with basil leaves.

Sent from my iPadHD