Bruschetta with tomatoes, mozzarella and olives recipe
I usually serve bruschetta as a starter before the meat is cooked, and no sooner is a plate of it put in the centre of the table than it magically disappears and I get requests for more.
It is ideal for large groups of people at parties; it looks lovely on a big platter and taste delicious.
Ingredients
- 4 slices of good country bread
- 1 large garlic clove, peeled
- 4 tbsp extra virgin olive oil
- 12 cherry tomatoes, quartered
- 1 ball of buffalo mozzarella, roughly torn
- 12 pitted black olives
- 1 pinch of dried oregano
- 1 pinch salt
- 8 fresh basil leaves
- 4 slices of good country bread
- 1 large garlic clove, peeled
- 4 tbsp extra virgin olive oil
- 12 cherry tomatoes, quartered
- 1 ball of buffalo mozzarella, roughly torn
- 12 pitted black olives
- 1 pinch of dried oregano
- 1 pinch salt
- 8 fresh basil leaves
- 4 slices of good country bread
- 1 large garlic clove, peeled
- 4 tbsp extra virgin olive oil
- 12 cherry tomatoes, quartered
- 1 ball of buffalo mozzarella, roughly torn
- 12 pitted black olives
- 1 pinch of dried oregano
- 1 pinch salt
- 8 fresh basil leaves
Details
- Cuisine: Italian
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 5 mins
- Serves: 4
Step-by-step
- Grill the bread, then immediately rub the garlic over one side and drizzle with half the extra virgin olive oil.
- Combine the tomatoes, mozzarella, olives, oregano and salt in a bowl. Divide between the grilled bread, drizzle with the remaining olive oil and top with basil leaves. Serve.
Recipe taken from Let's cook Italian, by Gennaro Contaldo.
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