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Original video by @turkuazkitchen — all credit to the creator.

TurkuazKitchen

Betul's Bruschetta with Fresh Mozzarella

Juicy cherry tomatoes marinated in olive oil, balsamic, garlic, and fresh herbs, piled onto thick sourdough with broiled fresh mozzarella. A simple summer bruschetta that lets peak-season tomatoes do the talking.

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Ingredients

For Betul's Bruschetta

  • 1/4 cupolive oil
  • 1 tbspbalsamic vinegar
  • 1 clovegarlic · grated
  • 2 tbspfresh basil · finely chopped
  • 2 tbspfresh rosemary · finely chopped
  • 1 cupcherry tomatoes · halved
  • —Salt and pepper · to taste

For Serving

  • —Sourdough bread · or other crusty bread
  • —Fresh mozzarella · sliced; homemade recipe on the creator's website
  • —Fresh basil leaves
  • —Balsamic glaze · optional

Steps

  1. 1

    In a small bowl, combine the olive oil, balsamic vinegar, grated garlic, chopped basil, chopped rosemary, and halved cherry tomatoes.

  2. 2

    Season with salt and pepper to taste and stir until well combined.

  3. 3

    Serve right away, or let the mixture marinate for up to 30 minutes so the tomatoes soak up more flavor.

  4. 4

    Slice the sourdough bread and cut each slice in half.

  5. 5

    Toast the bread, if desired, then top each piece with slices of fresh mozzarella.

  6. 6

    Using a kitchen torch or an oven broiler, broil the mozzarella until slightly melty and browned.

  7. 7

    Top with the bruschetta mixture, fresh basil leaves, and balsamic glaze, if desired. Serve immediately.

Creator's notes

The homemade mozzarella recipe is available on the creator's website. Letting the tomato mixture marinate up to 30 minutes deepens the flavor.

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