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Cherry Tomato, Bocconcini and Basil Bruschetta

5.0(10)

Make and share this Cherry Tomato, Bocconcini and Basil Bruschetta recipe from Food.com.

by Charlotte J·published 2003-08-25

Lunch/Snacks

Servings

4 serving(s)

Total time

20 min

prep 15 min

Calories / serving

678 kcal

Ingredients (9)

serves

3 tablespoons extra virgin olive oil, plus extra for sprinklingextra-virgin-olive-oil
1 teaspoon balsamic vinegarbalsamic-vinegar
salt & freshly ground black peppersalt-and-pepper
12 bocconcini, halved or 13 ounces mozzarella cheese, cubed
20 ripe cherry tomatoes, halvedcherry-tomato
1/4 cup torn fresh basil leaf, plus extra for serving
4 slices thick country bread, preferably sourdoughbread
2 cloves garlic, peeled and halvedgarlic
1 cup arugula leafarugula

Instructions (10 steps)

01Whisk together three tablespoons of the olive oil and the balsamic vinegar in a bowl.
02Season to taste with salt and pepper.
03Stir in the cheese, tomatoes and basil leaves.
04Set aside.

05Grill the bread on both sides until lightly browned and crisp.

06Rub one side of each slice of bread with the garlic, then sprinkle with olive oil.

07Cover each slice of bread with several arugula leaves.

08Spoon the tomato and cheese mixture over the arugula.

09Sprinkle each bruschetta with additional olive oil, then top with basil leaves.

10Serve immediately.

Nutrition (per serving)

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Rich recipe — supports nutrition-aware planning.