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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (295g) Recipe makes 4 servings The following items or measurements are not included below: 1 teaspoon balsamic vinegar |
||
| Calories 667 | ||
| Calories from Fat 367 | (55%) | |
| Amount Per Serving | %DV | |
| Total Fat 40.8g | 62% | |
| Saturated Fat 18.6g | 93% | |
| Monounsaturated Fat 16.6g | ||
| Polyunsaturated Fat 2.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 100mg | 33% | |
| Sodium 1195mg | 49% | |
| Potassium 407mg | 11% | |
| Total Carbohydrate 40.1g | 13% | |
| Dietary Fiber 3.2g | 12% | |
| Sugars 3.8g | ||
| Protein 35.0g | 69% | |
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Cherry Tomato, Bocconcini and Basil Bruschetta
By: Charlotte J
Aug 25, 2003
Here is another Italian snack. You can omit the arugula leaves if you want.
SERVES 4
Ingredients
- 3 tablespoons extra-virgin olive oil, plus extra for sprinkling
- 1 teaspoon balsamic vinegar
- salt & freshly ground black pepper
- 12 bocconcini, halved or 13 ounces mozzarella cheese, cubed
- 20 ripe cherry tomatoes, halved
- 1/4 cup torn fresh basil leaf, plus extra for serving
- 4 slices thick country bread, preferably sourdough
- 2 cloves garlic, peeled and halved
- 1 cup arugula leaf
Directions
1
Whisk together three tablespoons of the olive oil and the balsamic vinegar in a bowl.2
Season to taste with salt and pepper.3
Stir in the cheese, tomatoes and basil leaves.4
Set aside.5
Grill the bread on both sides until lightly browned and crisp.6
Rub one side of each slice of bread with the garlic, then sprinkle with olive oil.7
Cover each slice of bread with several arugula leaves.8
Spoon the tomato and cheese mixture over the arugula.9
Sprinkle each bruschetta with additional olive oil, then top with basil leaves.10
Serve immediately.
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- Course > Lunch/Snacks > Snacks
- Main Ingredient > Vegetables > Tomatoes
- Main Ingredient > Eggs/Dairy > Cheese
- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make > < 30 mins
- Preparation > Equipment > Stove Top
Featured Reviews for This Recipe
From: Brooke the Cook in WI
On Jun 22, 2008
Very nice bruschetta - I enjoy fresh basil and they were a great addition here. I used flatbread instead of country bread and omitted the arugula, but wish I hadn't because the balsamic/oil made the bread sort of mushy, which I didn't really like - I think the leaves would provide a bit of a barrier between the bread and the oil, so I'll include it next time. Very tasty though... I did include some pickled jalapeno's to give it a little heat and they were a nice addition. Made for ZWT4.
From: Mandy from Oz
On Mar 3, 2008
This is how I usually make my bruschetta but I cheat & use purchased garlic bread & top it with everything. You can't go wrong with this one, it's delicious, shaved parmesan in place of bocconcini is also nice. Great recipe Charlotte!
From: kiwidutch
On Jul 12, 2006
I didn't put this on bread, just served it to guests as a side salad and it was well liked by all. Lots of home-grown fresh basil (well, my office window box LOL) and this goes into my handwritten family cookbook. Please see my rating system, a lovely 4 stars
Thanks !
From: stormylee
On Jul 10, 2006
I don't think my bread was big enough - got enough topping for 6 slices! Which was not a problem at all, as this was delicious! Got devoured in no time. Thanks for a great idea for an evening snack!
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