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.