Bruschetta Sampler (three) Recipe
Tomato & garlic, stracciatella cheese, muffuletta olive spread.
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Ingredients
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Tomato & Garlic Topping
Stracciatella Cheese Topping
Muffuletta Olive Spread
Bread
Method
Prepare the Tomato & Garlic Topping
- 1
Chop the Tomatoes
Dice the Roma tomatoes into small pieces and place them in a mixing bowl.
- 2
Mince the Garlic
Peel and mince the garlic cloves, then add them to the bowl with the tomatoes.
- 3
Add Basil and Season
Chop the fresh basil leaves and mix them into the bowl. Drizzle with olive oil, add salt and pepper to taste, and stir to combine.
Prepare the Stracciatella Cheese Topping
- 4
- 5
Season the Cheese
Add salt to taste and mix until well combined.
Prepare the Muffuletta Olive Spread
- 6
Chop the Olives
Chop the mixed olives and place them in a food processor.
- 7
Add the Remaining Ingredients
Add capers, minced garlic, and olive oil to the food processor. Add red pepper flakes to taste.
- 8
Blend the Mixture
Pulse the food processor until the mixture is coarsely blended but not pureed.
Prepare the Bread
- 9
Slice the Bread
Slice the baguette or ciabatta loaf into 1/2 inch thick slices.
- 10
Toast the Bread
Preheat the oven to 400°F (200°C). Place the bread slices on a baking sheet, drizzle with olive oil, and toast in the oven for about 5-7 minutes, or until golden and crispy.
Assemble the Bruschetta
- 11
Top the Bread
Once the bread is toasted, remove it from the oven and top each slice with the tomato & garlic topping, stracciatella cheese, and muffuletta olive spread.
- 12
Serve
Arrange the bruschetta on a serving platter and enjoy immediately.
