Classic Tomato, Mozzarella & Basil Bruschetta
- INGREDIENTS
1 32-ounce can of whole tomatoes, drained
1 cup fresh basil leaves, washed and spun dry, with stems removed
4 tablespoons extra-virgin olive oil
6 cloves garlic, peeled
Salt and freshly ground black pepper
2 Atlanta Bread Company French baguettes, sliced 1-inch thick
1½ pounds fresh mozzarella cheese, sliced ¼-inch thick - DIRECTIONS
Preheat oven to 375 degrees F. In the bowl of a food processor add drained tomatoes, basil leaves, olive oil and 2 cloves of garlic. Pulse until smooth, but somewhat chunky. Season with salt and pepper to taste. On a baking sheet line up baguette slices. Toast bread in the oven for about 3 minutes or until light golden brown. Immediately after taking the slices out of the oven, 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. Arrange bruschetta on a decorative platter and garnish with extra basil leaves.
