Juicy Balsamic Bruschetta
Juicy Balsamic Bruschetta - toasted bread coated with herbed olive oil, topped with refreshing tomato, onion, garlic & fresh basil with drizzle of balsamic glaze and freshly shaved parmesan cheese.
Servings: 12 Bruschetta
Ingredients
Tomato Mix
- 1½ cup Finely Chopped Choice of Tomatoes regular cherry tomatoes/ flavor bomb cherry tomatoes/Cluster Tomatoes On The Vine
- 1 cup Finely Chopped White/Yellow Sweet Onion
- ⅓ cup Finely Chopped Fresh Basil
- 1 cup BelGioioso Fresh Marinated Mozzarella Cheese Balls cut in small pieces along with the marinade (herbed oil)
- 1 tsp Pink Salt
- 1 tsp Freshly Cracked Black Pepper
- ½ tsp Dry Oregano
- 2 cloves Minced Garlic
- 1 tbsp Balsamic Glaze
Garnishing
- Balsamic Glaze quantity as preferred
- Freshly Shaved Parmesan Cheese quantity as preferred
Other
- 1 loaf Sourdough or Country French Bread 12-14 even slices
- ¼ cup Oil/Marinade from BelGioioso Fresh Marinated Mozzarella Cheese just the oil/marinade to coat the bread slices before toasting
- 4 cup Baby Arugula
- 2 tbsp Oil/Marinade from BelGioioso Fresh Marinated Mozzarella Cheese or plain Extra Virgin Olive Oil
Instructions
- Mix all the ingredients listed under "Tomato Mix". Keep it in the fridge for at least 30 minutes to marinade.
- Coat baby arugula with the same oil/marinade from BelGioioso Fresh Marinated Mozzarella Cheese. Keep it refrigerated.
- When ready to make the Bruschetta, Pre heat oven on 400℉.
- Coat each slice of bread with the same oil/marinade from BelGioioso Fresh Marinated Mozzarella Cheese. Instead of oil/marinade you can simply spread some Extra Virgin Olive Oil and once toasted rub garlic on each slice
- Toast each slice until golden brown and crispy, approximately 10-15 minutes. Flipping them half way through.
- Once toasted, top each toast with the tomato mix. Then top them with coated arugula.
- Sprinkle freshly grated parmesan cheese and drizzle balsamic glaze on each of them. Enjoy it while fresh and crispy!