Broiled Mozzarella and Tomato Bruschetta
by Stella Zedman
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This perfect pairing of crusty Italian bread and garden-fresh ripe tomatoes, drizzled with olive oil and garlic and sprinkled with melted mozzarella, is a simple pleasure that brings a taste of the Mediterranean to your table.
Ingredients
- 1 long French or Italian bread
- 1/4 cup (50 mL) olive oil
- 1 clove garlic
- 1/2 tsp. (2 mL) salt
- 1/4 tsp. (1 mL) pepper
- 2 cups (500 mL) chopped ripe tomatoes
- 1/2 cup (125 mL) chopped green onions (about 4)
- 1-1/2 cups (375 mL) shredded mozzarella cheese
Cooking Instructions
- Preheat the broiler element of the oven.
- Cut the bread in half crosswise, then slice in half lengthwise -- making sure the two halves are as evenly sliced as possible. Arrange the four pieces of bread -- cut side up -- on a baking sheet.
- In a small bowl, stir together the olive oil and garlic. With a small brush, brush this oil over the cut sides of the bread. Sprinkle lightly with salt and pepper. Place under the broiler for 3 to 5 minutes -- until just lightly toasted. Remove from oven.
- Stir together the tomatoes and green onions. Spoon over the toasted side of the bread. Sprinkle with shredded cheese. Return pan to the oven and broil just until the cheese melts and begins to bubble -- 2 to 4 minutes. Cut bruschetta into sections and serve while still hot.
Servings: Makes 2 to 4 servings (main dish or accompaniment).
How kids can help
Brush the bread with the olive oil mixture.
Top toasted bread with tomatoes and sprinkle with cheese.
Try it With:
Slow-Cooker Lasagna
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