Cherry Tomato Bocconcini And Basil Bruschetta Recipes

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CHERRY TOMATO, BOCCONCINI AND BASIL BRUSCHETTA



Cherry Tomato, Bocconcini and Basil Bruschetta image

Make and share this Cherry Tomato, Bocconcini and Basil Bruschetta recipe from Food.com.

Provided by Charlotte J

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

3 tablespoons extra virgin olive oil, plus extra for sprinkling
1 teaspoon balsamic vinegar
salt & freshly ground black pepper
12 bocconcini, halved or 13 ounces mozzarella cheese, cubed
20 ripe cherry tomatoes, halved
1/4 cup torn fresh basil leaf, plus extra for serving
4 slices thick country bread, preferably sourdough
2 cloves garlic, peeled and halved
1 cup arugula leaf

Steps:

  • Whisk together three tablespoons of the olive oil and the balsamic vinegar in a bowl.
  • Season to taste with salt and pepper.
  • Stir in the cheese, tomatoes and basil leaves.
  • Set aside.
  • Grill the bread on both sides until lightly browned and crisp.
  • Rub one side of each slice of bread with the garlic, then sprinkle with olive oil.
  • Cover each slice of bread with several arugula leaves.
  • Spoon the tomato and cheese mixture over the arugula.
  • Sprinkle each bruschetta with additional olive oil, then top with basil leaves.
  • Serve immediately.

MOZZARELLA, CHERRY TOMATO AND BASIL SKEWERS



Mozzarella, Cherry Tomato and Basil Skewers image

Provided by Food Network

Time 1h25m

Yield 12 skewers

Number Of Ingredients 8

1 pint mixed red and yellow cherry or pear tomatoes
12 basil leaves, preferably large
Twelve 6-inch wooden skewers
1 clove garlic, smashed
1/4 teaspoon kosher salt
1/8 teaspoon crushed red pepper flakes
3 tablespoons extra-virgin olive oil
12 bocconcini (small mozzarella balls), about 8 ounces

Steps:

  • Combine the garlic, salt, pepper flakes, and olive oil in a medium glass bowl. Cover and microwave on high until the garlic is golden, about 2 minutes. Cool. Add the bocconcini and refrigerate for at least 1 and up to 24 hours. Thread a yellow cherry tomato onto a skewer, wrap a bocconcini in a basil leaf and add to the skewer, then finish with a red tomato. For a dramatic presentation, use both pear and cherry tomatoes. Halve the top cherry tomato and use it as a stand for the skewer. Repeat with the remaining cheese and tomatoes. Save the oil for a dipping sauce and serve with a small bowl of kosher salt.

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