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Bruschetta with Tomato and Basil


1 pound ripe tomatoes, peeled and seeded
2 tablespoons extra virgin olive oil 
1/2 teaspoon salt 
2 medium garlic cloves, minced
1/2 teaspoon coarsely ground black pepper 
3 tablespoons finely chopped fresh basil
4 ounces fresh Mozzarella cheese, cut into 1/4 to 1/2 inch cubes
1 tablespoon finely chopped Italian parsley

1 medium baguette, French or Italian bread cut into 1/2 inch slices 
2 large garlic cloves, peeled
2 tablespoons extra virgin olive oil
freshly ground black pepper


Dice tomatoes into 1/2 inch pieces; drain over a bowl for 30 minutes to remove excess liquid.
Combine all relish ingredients except the Mozzarella cheese in a small non aluminum bowl.
Stir well and taste for seasoning. 
Prepare grill for medium hot grilling, or preheat broiler.
Place the bread on the grill; grill or broil each side just until marks of the grill or broiler pan appear.
Remove and place on serving platter.
Rub the toasted bread pieces on each side with cut surfaces of the peeled garlic cloves.
Add cheese cubes to the relish.
Spoon mixture over each bread slice; then drizzle the remaining 2 tablespoon extra virgin olive oil over top.
Sprinkle with freshly ground black pepper and serve. 

Makes 6 servings

Courtesy Diana Rattray
Your Guide to Southern U.S. Cuisine