Bruschetta is one of tne of the best dishes during tomato season, showcasing their bright and sweet flavors with its simplicity. My version uses a thick, crusty sourdough and slices of fresh mozzarella for an even more satisfying bite, while still letting the tomatoes shine. The homemade mozzarella recipe is on my website! Betul’s Bruschetta
Ingredients:
For Betul’s Bruschetta:
1/4 cup olive oil 1 tbsp balsamic vinegar
1 clove garlic, grated
2 tbsp fresh basil, finely chopped 2 tbsp fresh rosemary, finely chopped 1 cup cherry tomatoes, halved
Salt and pepper to taste For Serving: Sourdough bread, or other crusty bread Fresh Mozzarella (you can find the homemade recipe on my website!), sliced Fresh basil leaves
Balsamic glaze (optional)
Instructions:
In a small bowl, add olive oil, balsamic vinegar, garlic, basil, rosemary, and cherry tomatoes. Salt and pepper to taste, stirring until well combined. You can serve the bruschetta right away or allow it to marinate for up to 30 minutes so the tomatoes can soak up more flavor.
Slice the sourdough bread and cut each slice in half. Toast, if desired, then add fresh mozzarella slices on top. Using a kitchen torch or oven broiler, broil the mozzarella until slightly melty and browned. Top with the bruschetta mixture, fresh basil leaves, and balsamic glaze, if desired. Serve immediately.
Bon appétit!
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