Fresh Mozzarella Bruschetta Recipes

MOZZARELLA BRUSCHETTA

Steps:

• Heat broiler.
• Mix oil and garlic. Brush both sides of bread slices lightly with oil mixture. Place on baking sheet. Broil 1 to 2 min. on each side or until lightly toasted on both sides.
• Cover each toast slice with 1 cheese slice; top evenly with tomatoes.
• Broil, 4 inches from heat, 1 to 2 min. or until cheese is melted. Sprinkle with oregano.

TOMATO, MOZZARELLA AND BASIL BRUSCHETTA

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.

BRUSCHETTA WITH MOZZARELLA

Steps:

• Slice the top off of the tomatoes, then cut in half. Remove as many seeds as you can, then cut the tomatoes into small pieces and put them in a large bowl.
• Gather all the basil leaves together, then slice thinly into small ribbons and add to the tomatoes, mozzarella, and garlic. Drizzle with olive oil, sprinkle with some salt and pepper and toss together well. Put the bowl in the fridge while you toast the baguette.
• Slice the baguette at an angle into ¾" pieces. Brush on both sides with some butter and either broil in the oven (be sure to turn them over once during cooking) or you can sear them in a hot skillet until golden brown.
• Scoop a heaping amount of the tomato mixture onto each piece of baguette, sprinkle with a little more salt, drizzle with balsamic glaze and serve.

FRESH TOMATO BRUSCHETTA

Steps:

• In a small bowl, combine the first 10 ingredients. , Spread baguette slices with butter; top each with a cheese slice. Place on ungreased baking sheets. Broil 3-4 in. from the heat until cheese is melted, 3-5 minutes. With a slotted spoon, top each slice with about 1 tablespoon tomato mixture.

BRUSCHETTA WITH MOZZARELLA

Steps:

• Heat the olive oil and garlic over medium/low heat until the garlic softens. (about 5 minutes)
• While the garlic is cooking, chop the tomatoes, onion, basil, and mozzarella cheese. Combine in a bowl and mix together with the salt and pepper.
• Add the olive oil and garlic to the bowl with the other ingredients. Leave a tiny bit of oil in the pan to toast the baguettes.
• Return the skillet to the stove and turn the heat up to medium/high.
• Add the baguette slices to the skillet and toast until golden brown.
• Top the toasted baguette slices with the bruschetta mixture and drizzle with the balsamic glaze. ENJOY!

BRUSCHETTA WITH MOZZARELLA RECIPE

Steps:

• Cut the tomatoes roughly over a bowl to catch all the juices.
• Stir in torn basil leaves, extra virgin olive oil and salt.
• Peel garlic and cut in half.
• Toast the bread then rub the warm bread with a cut garlic cloves.
• Divide the tomato mixture and as much of the juices as you like onto prepare bread.
• Tear mozzarella into some chunks and scatter over the tomato.
• To finish, drizzle with extra virgin olive oil and sprinkle with salt.
• Serve immediately after assembly so that the bread is not soggy

FRESH MOZZARELLA BRUSCHETTA

Steps:

• Preheat oven to 425 degreesF.
• Slice French bread or baguette into 1/2-inch slices.
• Brush both sides lightly with 2 T olive oil.
• Place on baking sheet.
• Sprinkle lightly with salt, if desired.
• Combine chopped tomatoes, Italian seasoning and crushed garlic.
• Set aside.
• Bake French bread slices in oven for 3 minutes.
• Turn each slice over and bake an additional 2 minutes.
• Remove from oven.
• Spread each slice with a tablespoon of the tomato mixture.
• Sprinkle with mozzarella cheese.
• Return to oven for 3 minutes or until cheese is melted.
• Serve immediately.

FRESH MOZZARELLA PESTO BRUSCHETTA

Steps:

• In a medium bowl, combine tomatoes, garlic, 1 tablespoon olive oil, balsamic vinegar, salt, pepper, and basil. Set aside.
• Place ciabatta rolls on a baking sheet with cut sides facing up. Brush with remaining 3 tablespoons olive oil, sprinkle with 1/4 cup asiago cheese, and broil 2 minutes, or until golden.
• Spread each roll half with 1 tablespoon pesto, and top with 4 slices of fresh mozzarella. Divide tomatoes evenly over mozzarella, and top with remaining asiago cheese. Serve.

BRUSCHETTA SALAD WITH FRESH MOZZARELLA

Steps:

• Preheat oven to 425°F. Toss bread cubes with 1/4 cup of the dressing; spread into 15x10x1-inch baking pan. Bake 8 to 12 min. or until lightly toasted, stirring occasionally.
• Meanwhile, mix tomatoes, onions and remaining 1/2 cup dressing in large bowl. Add greens, cheese and basil; toss lightly.
• Add toasted bread cubes just before serving; mix lightly.

BRUSCHETTA WITH FRESH MOZZARELLA

Steps:

• Preheat the oven to 375°F.
• Cut the baguette into 1/4-to 3/8-inch-thick slices and place on a baking sheet. Brush the bread with the olive oil and bake for 10 to 12 minutes, or until light brown. Peel one of the cloves of garlic and rub it over the warm bread slices.
• Cut the mozzarella into 1/4-inch cubes. Cut the tomatoes in half, remove the seeds by scraping them out of the tomato with a small tool or your finger, and dice into 1/4-inch pieces. Coarsely chop the basil. Peel and finely chop the remaining 3 cloves of garlic or pass them through a garlic press.
• Combine the mozzarella, tomatoes, basil, and chopped garlic in a bowl and season with salt and pepper.
• Spoon some of the tomato mixture onto each piece of toasted bread and serve immediately.
• You may wonder where to find fresh mozzarella cheese. Many grocery stores now have self-serve olive bars that often include fresh mozzarella; otherwise, check the deli counter. They usually have fresh mozzarella that's quite a bit cheaper than prepackaged versions. Plus, you can get exactly the amount you need.

FRESH TOMATO AND BASIL BRUSCHETTA

Steps:

• Gather the ingredients.
• To begin with, combine the chopped tomatoes, basil, garlic, and salt in a small bowl and lightly toss together. Set aside.
• Set the oven to the broil setting. Place the bread slices in a single layer on a large baking sheet coated with a small amount of cooking spray or olive oil. Using a basting brush, brush a small amount of the olive oil on the top of each slice of bread.
• Place the bread in the oven and broil for about 1 minute, or just until the bread becomes lightly toasted.
• Remove the bread from the oven, and spoon about 2 tablespoons of the tomato mixture on each slice. Top each with a couple of shaves of the mozzarella cheese. Return the bread to the oven and broil the bruschetta for another 30 seconds. Watch the bruschetta carefully during this time to make sure it does not burn. Remove the bruschetta when the cheese becomes melted, and the edges of the bread are lightly browned and toasted.
• Remove the bruschetta to a plate or a wire rack to cool just for a few minutes, and then serve immediately.