Fresh Mozzarella Bruschetta
A delicious, Margherita pizza-inspired topping for bruschetta.
4 slices good quality Italian bread
2 tablespoons olive oil
4 slices Wisconsin Fresh Mozzarella
2 Roma tomatoes, cut in half, oven roasted*
Fresh basil leaves
- Slice bread to desired thickness.
- Drizzle with olive oil and grill, griddle or toast.
- Layer with sliced fresh mozzarella cheese, whole basil leaves and sliced Roma tomatoes.
- Season with salt and pepper and serve.
Makes 2 servings.
*To oven roast tomatoes: Core and cut tomatoes in half lengthwise. Toss with one to two tablespoons olive oil, garlic and salt and pepper to taste. Roast in oven at 250°F (120°C) for approximately 4 hours.
Recipe and photograph courtesy of Wisconsin Milk Marketing Board, Inc.