Wednesday, January 18, 2006

Cherry Tomato Bocconcini and Basil Bruschetta


* 3 tablespoons extra-virgin olive oil, plus extra for sprinkling
* 1 teaspoon balsamic vinegar
* Salt and freshly ground black pepper
* 12 bocconcini cheeses, halved,
* or
* 13 ounces of mozzarella cheese, cubed
* 20 ripe cherry tomatoes, halved
* 1 Handful torn fresh basil leaves, plus extra for serving
* 4 thick slices country bread, preferably sourdough
* 2 cloves garlic, peeled and halved
* 1 cup arugula leaves


Whisk together three tablespoons of the olive oil and the balsamic vinegar in a bowl. Season to taste with salt and pepper. Stir in the cheese, tomatoes and basil leaves. Set aside. Grill the bread on both sides until lightly browned and crisp. Rub one side of each slice of bread with the garlic, then sprinkle with olive oil. Cover each slice of bread with several arugula leaves. Spoon the tomato and cheese mixture over the arugula. Sprinkle each bruschetta with additional olive oil, then top with basil leaves. Serve immediately.

This recipe for Cherry Tomato Bocconcini And Basil Bruschetta serves/makes 4.


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