John Myers
Tomato and Mozzarella Bruschetta
The perfect tomato and mozzarella bruschetta recipe with a picture and simple step-by-step instructions.
- 1 great Wood oven baguette / Chiabatta
- 6 small Aromatics
- 1 bullet Mozzarella
- 2 Stalk Basil
- 1 tbsp Olive oil
- 1 toe Pressed garlic
- Garlic pepper from the mill, see my KB!
- Herbal salt from the mill
Preheat the oven to 200 degrees!
- Wash tomatoes, remove the stalk and finely dice. Drain the mozzarella and also finely dice. Wash, shake and chop the basil.
- Mix the tomato, mozzarella and basil with olive oil, garlic, garlic pepper and herb salt and let it steep for a moment.
- Line the baking sheet with baking paper and cut the baguette into 1cm thick slices. Cover with the tomato and mozzarella mixture and bake in the oven until the cheese has melted!
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