National fresh tomato day

8 servings
15 min
20 min
Very Easy


8 servings
- 2 cartons ripe grape tomatoes, quartered

- 8 ounces Perlini, fresh mozzerella

- 2 cloves garlic, minced

- 1 tablespoon extra virgin olive oil

- 1 teaspoon balsamic vinegar

- 6-8 fresh basil leaves, chopped

- 1/8 cup Italian flat leaf parsley, minced

sea salt and freshly ground black pepper to taste

- 2 1/2 ounces 3 Cheese Blend, shredded (Fontina, Asiago, Parmesan)

- 1 gluten-free baguette French bread

- 1/4 cup olive oil


Step 1

Chop the tomatoes in quarters. Put tomatoes, Perlini fresh mozzerella, garlic, 1 tablespoon extra virgin olive oil, vinegar in a bowl and mix.

Step 2

Add the chopped basil and Italian flat leaf parsley. Add salt and pepper to taste. Slice the baguette on a diagonal about 1/2 inch thick slices.

Step 3

Brush both sides of each slice with olive oil using a pastry brush. Place on panini grill and grill until golden and crispy. Take a sharp knife and score each slice 3 times.

Step 4

Rub some garlic in the slices and drizzle half a teaspoon of olive oil on each slice. This is the more traditional method of making bruschetta.

Step 5

Align the bread on a serving platter. Either place the tomato topping in a bowl separately with a spoon for people to serve themselves over the bread, or place some topping on each slice of bread and serve.

Step 6

If you top each slice with the tomatoes, do it right before serving or the bread may get soggy.

Step 7

You can also place all of the topped bread slices in an oven to broil for a few minutes to allow the cheese to melt .

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