This appetizer that we offered at the party was a lighter alternative to the fried boudin balls and ultra gooey cheese fondue. I originally wanted to do a fresh tomato bruschetta with home-grown tomatoes, but due to some weather not being favorable (too much rain at one time), my tomatoes ended up with blossom end rot. I was a little bummed, but I took the unfavorable weather as a sign to just stay true to this recipe, which called for canned tomatoes. I’ll admit, I was skeptical about it tasting, well, canned, but in the end, it was delicious and no one could tell they were canned tomatoes. 🙂 I guess I can blame the fresh garlic and the basil that came straight from my backyard!
This recipe is so simple to put together too. You could get away with making the filling ahead of time, and just add to the bread the day-of after it’s slightly toasted.
Tomato, Mozzarella and Basil Bruschetta
Source: Giada De Laurentiis
- 1 (32-ounce) can whole tomatoes, drained
- 1 cup fresh basil leaves, washed and spun dry
- 4 tablespoons extra-virgin olive oil
- 6 cloves garlic, peeled
- Kosher salt and freshly ground black pepper
- 2 large French baquettes, sliced 1-inch thick (about 36 slices)
- 1 1/2 pounds fresh mozzarella cheese, sliced 1/4-inch thick
- 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.