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Bruschetta Tricolore Recipe

Name: Lombardi's Ristorante Italianos Bruschetta Tricolore Recipe
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 loaf artisan bread (sourdough or country loaf); 3 tbs extra virgin olive oil (for brushing/toasting); 2 cloves garlic cloves (halved); 1 tsp coarse sea salt; 0.5 tsp freshly ground black pepper; 2 cups cherry tomatoes (ripe); 1 cup fresh mozzarella (small bocconcini or mozzarella di bufala), drained and diced; 2 tsp shallot (very finely minced) or red onion; 12 leaves fresh basil leaves (chiffonade + some for garnish); 2 tbs extra virgin olive oil (for tomato mix); 1 tsp red wine vinegar; 0.5 tsp salt; 0.25 tsp black pepper; 0.5 cup basil pesto (store-bought or homemade); 2 tbs grated Parmesan or Pecorino Romano (optional)

Inspired by Lombardi's Ristorante Italiano

Time30m

Serves6

Toasted homemade artisan bread topped with cherry tomatoes, diced mozzarella cheese, garlic, extra virgin olive oil and pesto.

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Ingredients

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Bread & assembly

1 loaf artisan bread (sourdough or country loaf)

3 tbs extra virgin olive oil (for brushing/toasting)

2 cloves garlic cloves (halved)

1 tsp coarse sea salt

1/2 tsp freshly ground black pepper

Topping - tomato & mozzarella

2 cups cherry tomatoes (ripe)

1 cup fresh mozzarella (small bocconcini or mozzarella di bufala), drained and diced

2 tsp shallot (very finely minced) or red onion

12 leaves fresh basil leaves (chiffonade + some for garnish)

2 tbs extra virgin olive oil (for tomato mix)

1 tsp red wine vinegar

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Pesto & finishing

1/2 cup basil pesto (store-bought or homemade)

2 tbs grated Parmesan or Pecorino Romano (optional)

Method

Bread & assembly

Slice and toast

Slice the artisan loaf into 12 slices about 1/2-inch thick. Preheat oven to 400°F (200°C) or heat a grill pan. Arrange slices on a baking sheet. Brush one side of each slice lightly with 3 tablespoons extra virgin olive oil.

Toast until golden

Toast in the oven for 6–8 minutes, flip and toast the other side 4–6 minutes, until both sides are golden and crisp. If using a grill pan, toast 2–3 minutes per side until char marks appear.

Rub with garlic

Immediately after toasting, rub the halved garlic cloves over the top of each warm toast to impart a subtle garlic flavor. Sprinkle the toasts lightly with coarse sea salt and a little freshly ground black pepper to taste.

Topping - tomato & mozzarella

Prepare tomatoes

Halve the cherry tomatoes (or quarter if large) and place in a medium bowl.

Dice mozzarella

Drain and pat the mozzarella dry with paper towel, then cut into small dice roughly the same size as the tomato pieces (about 1/2-inch). Add to the tomatoes.

Combine aromatics and dressing

Add the finely minced shallot, 2 tablespoons extra virgin olive oil, 1 teaspoon red wine vinegar, 1/2 teaspoon salt and 1/4 teaspoon black pepper to the tomato-mozzarella mixture. Toss gently to combine.

Add basil

Tear or chiffonade about 8 basil leaves and fold them into the mixture. Taste and adjust seasoning if needed. Let sit at room temperature for 10 minutes to marry flavors.

Pesto & finishing

Assemble bruschetta

Spread about 1 teaspoon of basil pesto on each toasted bread slice (adjust to taste). Spoon 1 to 2 tablespoons of the tomato-mozzarella mixture over the pesto on each slice, distributing evenly to make 12 pieces.

Garnish and serve

Top each bruschetta with a small torn basil leaf and a light sprinkle of grated Parmesan or Pecorino (optional). Drizzle a little extra virgin olive oil over the finished pieces if desired. Serve immediately so the bread remains crisp.