Tomato Mozzarella Bruschetta


This is another recipe from my Easy Italian series on my Instagram IGTV. 
It’s so more-ish and perfect as a snack!


Makes 12 bruschetta

1 loaf ciabatta, sliced into 12
About 5 tbsp olive oil
1 clove garlic, peeled
250g tomatoes
2 tsp sun dried tomatoes, chopped
½ red onion, finely sliced
1 tbsp fresh basil, chopped
150g sliced or torn mozzarella
4 tbsp pitted olives, sliced
Salt and pepper, to season
Fresh parsley or basil, to garnish

To prepare the bruschetta, slice the ciabatta bread into slices about 1cm in thickness at a slight angle.

Brush olive oil over on both sides of the ciabatta bread.

Grill both side until lightly golden.

Cut the clove of garlic in half and rub over 1 side of each slice of bruschetta.

Dice the tomatoes and place in a bowl along with the sundried tomatoes, chopped basil and red onion. Season with salt and pepper. Then arrange on the ciabatta bread.

Put the slices of mozzarella cheese over the tomatoes.

Arrange the olives on top and bake in the oven (180C) or grill until the mozzarella has melted.

Garnish with parsley or basil.

Fine foodCatherine FulvioGood living