Tomato and mozzarella bruschetta
These tomato and mozzarella bruschettas are a safe bet! Young and old alike will love them as an aperitif or as a starter, served with a seasoned green salad.
- 8 slices of country bread
- 250g mozzarella balls
- 5 ripe tomatoes
- 2 cloves garlic
- 125 g arugula
- 6 fresh basil leaves
- 4 tbsp. olive oil
- 1 C. balsamic vinegar
- salt, pepper to taste
Preparation 10 minutes
Cooking 3 mins
Rest 1 hour
Cover the bowl with cling film and place it in the fridge for at least 1 hour before serving.
Meanwhile, drain and thinly slice the mozzarella balls.
Wash and spin dry the arugula.
When ready to serve, toast the slices of country bread under the broiler, placed on a baking sheet covered with parchment paper.
When the slices of bread are golden brown, take the tomato preparation out of the fridge.
Place the mozzarella slices, then the tomato mixture on the toasted bread slices.
Slide back into the oven and cook until the mozzarella is well melted.
Remove from the oven, adjust the seasoning with salt and pepper, if necessary, then scatter the arugula over the bruschettas.
Serve these tomato and mozzarella bruschettas immediately on the plates. Enjoy them as an aperitif or as a starter, accompanied by a seasoned green salad.
Scald, then peel and cut the tomatoes into quarters. Mix them with the chopped garlic, olive oil, balsamic vinegar and chopped basil in a salad bowl. Salt and pepper to taste.
How to peel and seed tomatoes easily?
How to peel garlic?
Wash, sponge and finely chop the fresh basil.
How to chop your herbs?
Peel and finely chop the garlic.
If the tomatoes are not in season, substitute them with canned peeled tomatoes. Do not hesitate to add oregano or dried tarragon in the tomato preparation to give it more flavors. You can also add more minced garlic to this mixture if you wish.