Mozzarella Bruchetta Food

BRUSCHETTA WITH MOZZARELLA

Steps:

• Slice the top off of the tomatoes, then cut in half. Remove as many seeds as you can, then cut the tomatoes into small pieces and put them in a large bowl.
• Gather all the basil leaves together, then slice thinly into small ribbons and add to the tomatoes, mozzarella, and garlic. Drizzle with olive oil, sprinkle with some salt and pepper and toss together well. Put the bowl in the fridge while you toast the baguette.
• Slice the baguette at an angle into ¾" pieces. Brush on both sides with some butter and either broil in the oven (be sure to turn them over once during cooking) or you can sear them in a hot skillet until golden brown.
• Scoop a heaping amount of the tomato mixture onto each piece of baguette, sprinkle with a little more salt, drizzle with balsamic glaze and serve.

TOMATO, MOZZARELLA AND BASIL BRUSCHETTA

Steps:

• Preheat oven to 375 degrees F.
• In the bowl of a food processor, add drained tomatoes, 1 cup basil leaves, olive oil and 2 cloves garlic. Pulse until smooth, but somewhat chunky. Season with salt and pepper.
• On a baking sheet, line up baguette slices. Toast in oven for about 3 minutes or until light golden brown. Working 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.
• Place bruschetta on decorative platter and garnish with basil leaves.

MOZZARELLA BRUCHETTA

Steps:

• dice tomatoes, red onions and garlic and combine in a medium mixing bowl.
• add olive oil, balsamic rice wine vinegar and mix well.
• add salt and pepper to taste.
• Let sit in refrigerator for a half hour.
• slice fresh mozzarella in 1/2 inch slices.
• put 7 slices of the mozzarella on a large plate, place mixture on top of each one.
• top each piece with a pepper.
• garnish with basil and drizzle with balsamic glaze.
• enjoy.

FRESH MOZZARELLA BRUSCHETTA

Steps:

• Preheat oven to 425 degreesF.
• Slice French bread or baguette into 1/2-inch slices.
• Brush both sides lightly with 2 T olive oil.
• Place on baking sheet.
• Sprinkle lightly with salt, if desired.
• Combine chopped tomatoes, Italian seasoning and crushed garlic.
• Set aside.
• Bake French bread slices in oven for 3 minutes.
• Turn each slice over and bake an additional 2 minutes.
• Remove from oven.
• Spread each slice with a tablespoon of the tomato mixture.
• Sprinkle with mozzarella cheese.
• Return to oven for 3 minutes or until cheese is melted.
• Serve immediately.

TOMATO AND MOZZARELLA BRUSCHETTA WITH BASIL OIL

Steps:

• Preheat oven to 350 degrees F. Bruschetta Preparation: Place diced tomatoes on a VIVA® towel and salt. Let sit for 20 minutes. Remove to a bowl and mix together with mozzarella and vinegar. Season with salt to taste. Let stand at room temperature while toasting the bread. Place bread slices on a sheet tray in a single layer and bake until edges are golden, turning bread halfway through. Rub one side of toasted bread with raw garlic. To assemble, place a mound of tomato mixture onto slices and drizzle with basil oil. Serve immediately. Basil Oil Preparation: Bring a saucepan of water to a boil. Fill a bowl with ice water. Drop the basil leaves into the boiling water and submerge them for 5 seconds. Remove them to the ice bath using a spider or slotted spoon. Work quickly. You don't want the basil leaves in the boiling water for too long. Blanching the leaves and then shocking them in ice water will preserve the bright green color. Remove the basil from the water and squeeze dry using VIVA® towels. You want the basil as dry as possible. Remove basil to a blender with the oil. Puree until the mixture is well combined. Place a strainer inside a bowl. Dampen a VIVA® towel with water and line the towel inside the strainer. Pour the basil oil into the strainer. It takes awhile for the oil to strain through. You may need to squeeze it gently to help along the oil. Pour strained basil oil into the neck of a small cruet or a small sterilized jar. Cover the jar or cruet tightly and refrigerate. Use within four days.

EASY TOMATO MOZZARELLA BRUSCHETTA

Steps:

• In container with lid, combine all ingredients.
• Close lid and shake vigorously.
• Serve atop toasted Italian bread, Melba Toast or Crostini.
• **Do not leave cheese in leftover bruschetta! The vinegar soaks in and makes the cheese taste sour.

MOZZARELLA BRUSCHETTA

Steps:

• Heat broiler.
• Mix oil and garlic. Brush both sides of bread slices lightly with oil mixture. Place on baking sheet. Broil 1 to 2 min. on each side or until lightly toasted on both sides.
• Cover each toast slice with 1 cheese slice; top evenly with tomatoes.
• Broil, 4 inches from heat, 1 to 2 min. or until cheese is melted. Sprinkle with oregano.

MOZZARELLA BRUSCHETTA

Steps:

• Mix together diced tomatoes, sweet onion, chopped basil leaves, fresh garlic, olive oil to taste, and salt and pepper to taste. Allow to marinate for 10-15 minutes.
• While marinating, slice mozzarella into 1/4" slices and lay out in a single layer on a serving platter.
• Spoon mixture onto mozzarella slices and enjoy!

MOZZARELLA BRUCHETTAS

Steps:

• Slice baguettes into 1" pieces and place on platter.
• Cut mozzarella balls in half and place 3 to 4 on each slice of bread to cover.
• Top the mozzarella with sliced grilled red peppers.
• Drizzle olive oil with fresh green basil, garlic, and sundried tomatoes with a spoon onto each bruchetta.
• Sprinkle generously with Parmesean Cheese.
• Shake on some Italian Seasoning and Oregano.
• Cover and refrigerate until ready to serve.
• You will get rave reviews!