Best 2 Tomato Mozzarella And Basil Bruschetta Recipes

Indulge in a culinary journey with our tantalizing Tomato, Mozzarella, and Basil Bruschetta recipe, a delectable appetizer that embodies the essence of Italian cuisine. This classic dish combines the vibrant flavors of ripe tomatoes, creamy mozzarella cheese, and aromatic basil, creating a symphony of flavors that will tantalize your taste buds. In this comprehensive guide, we'll take you through the steps of crafting this timeless appetizer, from selecting the perfect ingredients to assembling and garnishing the bruschetta. Additionally, we'll provide variations of this classic recipe, including a vegetarian option, a gluten-free alternative, and a unique grilled bruschetta that adds a smoky flavor to the dish. Get ready to impress your friends and family with this delightful appetizer that is perfect for any occasion.

Here are our top 2 tried and tested recipes!

TOMATO AND MOZZARELLA BRUSCHETTA WITH BASIL OIL

Tomato and Mozzarella Bruschetta with Basil Oil image

Provided by Sunny Anderson

Categories appetizer

Yield about 1 cup

Number Of Ingredients 8

Ingredients

1 1/2 pounds Roma tomatoes, seeded and diced
salt
5 ounces fresh mozzarella, diced (about 1 cup)
1 tablespoon balsamic vinegar
1 baguette, sliced 1/4-inch thick
2 cloves garlic
3 cups tightly packed basil leaves
1 1/2 cups extra virgin olive oil

Steps:

Preheat oven to 350 degrees F. Bruschetta Preparation: Place diced tomatoes on a VIVA® towel and salt. Let sit for 20 minutes. Remove to a bowl and mix together with mozzarella and vinegar. Season with salt to taste. Let stand at room temperature while toasting the bread. Place bread slices on a sheet tray in a single layer and bake until edges are golden, turning bread halfway through. Rub one side of toasted bread with raw garlic. To assemble, place a mound of tomato mixture onto slices and drizzle with basil oil. Serve immediately. Basil Oil Preparation: Bring a saucepan of water to a boil. Fill a bowl with ice water. Drop the basil leaves into the boiling water and submerge them for 5 seconds. Remove them to the ice bath using a spider or slotted spoon. Work quickly. You don't want the basil leaves in the boiling water for too long. Blanching the leaves and then shocking them in ice water will preserve the bright green color. Remove the basil from the water and squeeze dry using VIVA® towels. You want the basil as dry as possible. Remove basil to a blender with the oil. Puree until the mixture is well combined. Place a strainer inside a bowl. Dampen a VIVA® towel with water and line the towel inside the strainer. Pour the basil oil into the strainer. It takes awhile for the oil to strain through. You may need to squeeze it gently to help along the oil. Pour strained basil oil into the neck of a small cruet or a small sterilized jar. Cover the jar or cruet tightly and refrigerate. Use within four days.

TOMATO, MOZZARELLA AND BASIL BRUSCHETTA

TOMATO, MOZZARELLA AND BASIL BRUSCHETTA image

Categories Tomato

Yield 36 Bruschetta

Number Of Ingredients 7

Ingredients

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 thic

Steps:

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.

Tips:

Choose ripe and flavorful tomatoes: The quality of your tomatoes will greatly impact the taste of your bruschetta. Look for ripe, juicy tomatoes that are free of blemishes. Heirloom tomatoes are a great option, as they often have a more intense flavor than other varieties.
Use fresh basil: Fresh basil is essential for a classic tomato and basil bruschetta. Be sure to use fresh basil leaves, as dried basil will not provide the same flavor.
Drain the tomatoes: Before adding the tomatoes to your bruschetta, be sure to drain off any excess liquid. This will help to prevent your bruschetta from becoming soggy.
Use a good quality olive oil: Olive oil is a key ingredient in bruschetta, so be sure to use a good quality oil. Extra virgin olive oil is the best option, as it has a more flavorful and complex taste.
Toast the bread: Toasting the bread for your bruschetta will help to give it a crispy texture and prevent it from becoming soggy. You can toast the bread in a toaster oven, on a grill, or in a pan with a little bit of olive oil.
Assemble the bruschetta just before serving: Bruschetta is best when it is served fresh. Assemble the bruschetta just before serving, so that the bread does not have time to get soggy.

Conclusion:

Tomato, mozzarella, and basil bruschetta is a classic Italian appetizer that is easy to make and always a crowd-pleaser. With just a few simple ingredients, you can create a delicious and flavorful dish that is perfect for any occasion. Whether you are serving it as a snack, an appetizer, or a light meal, bruschetta is sure to be a hit. So next time you are looking for a quick and easy recipe, give tomato, mozzarella, and basil bruschetta a try. You won't be disappointed!