Cherry Tomato, Bocconcini and Basil Bruschetta Recipe #69587
Here is another Italian snack. You can omit the arugula leaves if you want.
by Charlotte J
20 min | 15 min prep
SERVES 4
- 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
- Whisk together three tablespoons of the olive oil and the balsamic vinegar in a bowl.
- Season to taste with salt and pepper.
- Stir in the cheese, tomatoes and basil leaves.
- Set aside.
- Grill the bread on both sides until lightly browned and crisp.
- Rub one side of each slice of bread with the garlic, then sprinkle with olive oil.
- Cover each slice of bread with several arugula leaves.
- Spoon the tomato and cheese mixture over the arugula.
- Sprinkle each bruschetta with additional olive oil, then top with basil leaves.
- Serve immediately.
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5 stars