Bruschetta Topping: Fresh Mozzarella with Tomato & Basil
by Tasha Prysi
Be sure to use ripe and juicy tomatoes and season them well with salt.
Yields about 20 slices of tomato and mozzarella.
To learn more, read the article:
Making the Best Bruschetta
1-1/2 lb. ripe tomatoes (about 5), sliced 1/4 inch thick
Kosher salt and freshly cracked black pepper
1 or 2 cloves garlic
1/2 lb. fresh mozzarella, thinly sliced
Extra-virgin olive oil for drizzling
Balsamic vinegar
2 leafy sprigs basil, leaves picked
1 recipe Basic Bruschetta
Season the tomatoes with salt and pepper and set them aside while you grill the bread.
Rub the grilled bread generously with the garlic cloves and top each slice with a slice of mozzarella and a sprinkle of salt. Top with a layer of tomato. Drizzle with olive oil and a few drops of balsamic vinegar. Top with one or two basil leaves and serve.
photo: Scott Phillips
From Fine Cooking 58
, pp. 40-43
June 1, 2003
