Best 2 Tomato Mozzarella And Basil Bruschetta Recipes

If you're looking for a classic Italian appetizer that is both flavorful and easy to prepare, then tomato mozzarella and basil bruschetta is the perfect recipe for you. This dish is made with simple, fresh ingredients that come together to create a delicious and satisfying snack or appetizer. The combination of ripe tomatoes, creamy mozzarella cheese, and aromatic basil is sure to tantalize your taste buds. With its vibrant colors and delightful flavors, tomato mozzarella and basil bruschetta is a dish that is sure to impress your family and friends.

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TOMATO AND MOZZARELLA BRUSCHETTA WITH BASIL OIL

Tomato and Mozzarella Bruschetta with Basil Oil image

Provided by Sunny Anderson

Categories appetizer

Yield about 1 cup

Number Of Ingredients 8

Ingredients

1 1/2 pounds Roma tomatoes, seeded and diced
salt
5 ounces fresh mozzarella, diced (about 1 cup)
1 tablespoon balsamic vinegar
1 baguette, sliced 1/4-inch thick
2 cloves garlic
3 cups tightly packed basil leaves
1 1/2 cups extra virgin olive oil

Steps:

Preheat oven to 350 degrees F. Bruschetta Preparation: Place diced tomatoes on a VIVA® towel and salt. Let sit for 20 minutes. Remove to a bowl and mix together with mozzarella and vinegar. Season with salt to taste. Let stand at room temperature while toasting the bread. Place bread slices on a sheet tray in a single layer and bake until edges are golden, turning bread halfway through. Rub one side of toasted bread with raw garlic. To assemble, place a mound of tomato mixture onto slices and drizzle with basil oil. Serve immediately. Basil Oil Preparation: Bring a saucepan of water to a boil. Fill a bowl with ice water. Drop the basil leaves into the boiling water and submerge them for 5 seconds. Remove them to the ice bath using a spider or slotted spoon. Work quickly. You don't want the basil leaves in the boiling water for too long. Blanching the leaves and then shocking them in ice water will preserve the bright green color. Remove the basil from the water and squeeze dry using VIVA® towels. You want the basil as dry as possible. Remove basil to a blender with the oil. Puree until the mixture is well combined. Place a strainer inside a bowl. Dampen a VIVA® towel with water and line the towel inside the strainer. Pour the basil oil into the strainer. It takes awhile for the oil to strain through. You may need to squeeze it gently to help along the oil. Pour strained basil oil into the neck of a small cruet or a small sterilized jar. Cover the jar or cruet tightly and refrigerate. Use within four days.

TOMATO, MOZZARELLA AND BASIL BRUSCHETTA

TOMATO, MOZZARELLA AND BASIL BRUSCHETTA image

Categories Tomato

Yield 36 Bruschetta

Number Of Ingredients 7

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 thic

Steps:

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.

Tips:

Select ripe, flavorful tomatoes: Choose tomatoes that are in season and have a deep red color. Avoid tomatoes that are bruised or have blemishes.
Use fresh basil: Fresh basil adds a bright, herbaceous flavor to the bruschetta. If you don't have fresh basil, you can use dried basil, but it won't have the same flavor.
Use good quality olive oil: Olive oil is the base of the bruschetta, so it's important to use a good quality oil. Look for an extra virgin olive oil that has a fruity flavor.
Toast the bread before assembling the bruschetta: Toasting the bread gives it a crispy texture and helps it to hold up better under the toppings.
Don't overload the bruschetta with toppings: A few simple toppings are all you need to create a delicious bruschetta. Too many toppings can make the bruschetta soggy.

Conclusion:

Tomato, mozzarella, and basil bruschetta is a classic Italian appetizer that is easy to make and always a crowd-pleaser. With just a few simple ingredients, you can create a delicious and refreshing dish that is perfect for any occasion. So next time you're looking for a quick and easy appetizer, give tomato, mozzarella, and basil bruschetta a try.