A delicious, margherita-style
bruschetta.
Fresh
Mozzarella 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 provided courtesy of Wisconsin Milk
Marketing Board, Inc.
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