in Italy

Bruschetta with tomatoes and mozzarella

updated

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Ingredients for 1 servings:

  • 1 ciabatta, for baking
  • 500 g cocktail tomatoes
  • 1 onion(s)
  • Olive oil, Italian
  • Herbs, Italian, frozen, fresh or dried
  • salt and pepper
  • 1 jar pesto
  • Garlic, frozen or fresh
  • 1 package of mozzarella
  • Cream of balsamic vinegar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

For the family celebration

Preheat the oven to 180 degrees Celsius. Wash and dice the cherry tomatoes. Finely chop the onions. Combine both in a bowl and toss with 3 tablespoons of oil. Season the tomato and onion mixture with Italian herbs, salt, pepper, and a little garlic. Slice the unbaked ciabatta bread, arrange them on a baking sheet, and spread with basil pesto. Spread the tomato and onion mixture onto the individual ciabatta slices and top with the sliced ​​mozzarella. Bake at 180 degrees Celsius for about 10 minutes, or less depending on your oven. Arrange the small baked ciabatta breads on plates and garnish with the basil pesto cream.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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