Tomato and Mozzarella Bruschetta

5-6 slices of baguette 
2 tomatoes (medium) 
1 clove garlic   
2 shoots of fresh basil  
3 tablespoons olive oil  
25 g mozzarella 
Salt, pepper 



Slice the baguette thinly and slightly obliquely, sprinkle with olive oil and place onto the grill grid. Toast in the oven for 2-3 minutes until golden brown.
Rub the croutons with garlic. Wash and dry tomatoes, remove seeds and cut into small cubes.

Tip: Tomato skins should be removed. To do this, make a crosswise incision on the top of each tomato and immerse it in boiling water for 1 minute, then immediately shift into cold water. After this procedure the peel will remove easily.

Cut mozzarella into cubes. Mix all, season with salt and 1 tbsp of olive oil. Top the croutons with the tomato mixture and garnish with basil greens.
Serve bruschetta immediately while they are crispy. 

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