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bruschetta casalinga

(2 ratings)
Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

This is an Italian antipasti (appetizer) recipe that features herb tomatoes and mozzarella on toasted ciabatta slices. These can easily be prepared in advance and set aside, so all that's left is to bake them just before serving.

(2 ratings)
yield 6 -8
prep time 20 Min
cook time 5 Min
method Bake

Ingredients For bruschetta casalinga

  • 3
    thin ciabbatta loaves
  • 1 c
    sun-dried tomato paste
  • 3 1/2 oz
    shredded mozzarella cheese
  • 2 tsp
    dried oregano (or mixed italian herbs)
  • 2-3 tsp
    olive oil
  • 1/2 tsp
    black pepper (or to taste)

How To Make bruschetta casalinga

  • 1
    Cut each ciabatta loaf on the diagonal into 12-15 slices, discarding the ends. Toast lightly on both sides.
  • 2
    Preheat oven to 425°F. Spread sun-dried tomato paste on one side of each slice of toast. Cut the mozzarella into small pieces and arrange over the tomato paste.
  • 3
    Put the toasts on baking sheets, sprinkle with oregano (or mixed herbs). Lightly season with pepper, then drizzle olive oil on top.
  • 4
    Bake in preheated oven for 5 minutes or until the mozzarella has melted and is bubbling. Let the toasts stand for 5 minutes before serving.
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