Bruchetta (Family)
Bruchetta
Source: Joseph D'Attilo
Modified By: Michael D'Attilo
1 Chibatta (or Tuscan Sourdough)
16 oz fresh Mozzarella, sliced
6 Roma tomatoes, sliced thin lengthwise
6 sprigs fresh basil, chopped very fine
extra virgin olive oil
Slice bread into very thin (1-2 cm) slices, and arrange onto cookie sheet. Bake slices of bread at 375 for about 8-10 minutes, until they are very crunchy but not browned.
Place 1-2 pieces of Mozzarella onto each piece of bread, so that most of it is covered. Place 1-2 slices of tomato over the Mozzarella.
Sprinkle on a small amount of basil over each piece, and drizzle with olive oil.
Serve immediately, while the bread is still warm and the tomato/cheese is still cold. Salt and pepper can be added, depending on salt content of cheese and personal taste.
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