Tomato Basil Bruschetta

One of my favorite, straight from the garden, flavors this time of year is basil. That’s why I’m excited about this Tomato Basil Bruschetta recipe from Dei Fratelli.

My basil plants are in overdrive right now. I’ve been trying to keep the flowers pinched off and keep them branching out and tender. I’m losing the battle. My basil is blooming faster than I can pinch off the blooms.

I need to make some basil pesto to freeze soon, but maybe in the meantime I’ll use some of it fresh to make this recipe. If I make it, I might have to pair it with some fresh corn on the cob, or a green bean salad. Yum!

Tomato Basil Bruschetta

Ingredients:
8 oz. Fresh Mozzarella, Sliced or Soft Goat Cheese
Chopped Basil Leaves for Garnish

Bruschetta Topping
1 ½ Cups Dei Fratelli Petite Diced Tomatoes, drained (approx. ½ of a 28 oz. can)
15 pitted Calamatta Olives, coarsely chopped
3 Tbsp. Fresh Basil, chopped
2 cloves Fresh Garlic, minced
1 Tbsp. Extra Virgin Olive Oil

Rusks/Bread
1 loaf Ciabatta Bread, sliced ½” thick
2 cloves Fresh Garlic
2 Tbsp. Extra Virgin Olive Oil

How To Make It:

1. Preheat the oven to 375`.
2. Brush slices of bread with olive oil and rub with cloves of garlic.
3. Place on sheet tray and place in the oven for approximately 5 minutes on each side or until golden brown.
4. Remove bread from oven to cool.
5. Combine all of the ingredients for bruschetta topping in a bowl. Mix gently.
6. On cooled bread, place sliced mozzarella or spread on goat cheese. Add a spoon full of bruschetta topping. Garnish with chopped basil.

Serves: 4-6