Bruschetta (wood Oven Baked) Recipe
Garlic ciabatta toasts with melted mozzarella, fresh marinated tomatoes with basil, EVOO and balsamic drizzle
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Ingredients
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Bread
Tomato Mixture
Cheese
Method
Preparation
- 1
Prepare the Bread
Preheat your wood oven to a temperature of around 400°F (200°C). Slice the ciabatta loaf in half lengthwise. Peel and finely chop the garlic cloves.
- 2
Garlic Oil Mixture
In a small bowl, mix the chopped garlic with 2 tablespoons of extra virgin olive oil. Brush this mixture generously over the cut sides of the ciabatta.
- 3
Toast the Bread
Place the prepared ciabatta halves in the wood oven and toast for about 5-7 minutes or until the edges are golden brown.
Tomato Mixture Preparation
- 4
Prepare the Tomatoes
While the bread is toasting, dice the ripe tomatoes and place them in a mixing bowl. Add 1 tablespoon of extra virgin olive oil, salt, and black pepper.
- 5
Add Fresh Basil
Tear the fresh basil leaves and add them to the tomato mixture. Stir well to combine and let it sit for 5-10 minutes to allow the flavors to meld.
Assembly
- 6
Add Cheese
Once the ciabatta is toasted, remove it from the oven. Layer the mozzarella cheese evenly over each half of the toasted bread.
- 7
Top with Tomato Mixture
Spoon the marinated tomato and basil mixture over the mozzarella on each half of the ciabatta.
- 8
Final Bake
Return the assembled bruschetta to the wood oven for an additional 5 minutes until the cheese is melted and bubbly.
- 9
Drizzle Balsamic Glaze
Remove the bruschetta from the oven and drizzle balsamic glaze over the top before serving.