Roasted Tomato and Fresh Mozzarella Bruschetta
- 1 pound Roma tomatoes (about 5 medium tomatoes)
- 2 tablespoons olive oil
- 2 medium garlic cloves, halved
- 2 fresh thyme sprigs
- 1 medium dried bay leaf, crushed
- 1 teaspoon kosher salt
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon freshly ground black pepper
- 8 ounces crusty Italian bread, cut crosswise into 1/2-inch-thick slices
- 2 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- 1 medium garlic clove
- 8 ounces fresh mozzarella, cut into very thin slices
- Kosher salt
- 6 to 8 medium, fresh basil leaves
- This recipe is vegetarian
- Produce
- Basil, medium fresh leaves (6)
- Bay leaf, medium dried (1)
- Roma tomatoes (1 pound)
- Thyme, fresh sprigs (2)
- Cooking & Baking
- Black pepper, freshly ground (1/4 teaspoon)
- Black pepper, Freshly ground (1)
- Garlic clove, medium (3)
- Granulated sugar (1/2 teaspoon)
- Kosher salt (1 teaspoon)
- Kosher salt (2)
- Olive oil (4 tablespoons)
- Bread & Baked Goods
- Italian bread, crusty (8 ounces)
- Dairy
- Mozzarella, fresh slices very thin (8 ounces)
Preparation
Read recipe preparation on chow.com
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Recipe Stats
Published August 25, 2011 (1 year ago).
14 people saved this recipe.
