CHERRY TOMATO, BOCCONCINI AND BASIL BRUSCHETTA3 Tbsp. extra-virgin olive oil, plus extra for sprinkling
1 tsp. balsamic vinegar
Salt and freshly ground black pepper
12 bocconcini cheeses, halved (or 13 ounces of mozzarella cheese, cubed)
20 ripe cherry tomatoes, halved
Handful torn fresh basil leaves, plus extra for serving
4 thick slices country bread, preferably sourdough
2 garlic cloves, peeled and halved
1 cup arugula leaves
Whisk the olive oil and the balsamic vinegar in a bowl. Season to taste with salt and pepper. Stir in the cheese, tomatoes and basil leaves. Set aside.
Grill the bread on both sides until lightly browned and crisp.
Rub one side of each slice of bread with the garlic, then sprinkle with olive oil.
Cover each slice of bread with several arugula leaves. Spoon the tomato and cheese mixture over the arugula. Sprinkle each bruschetta with additional olive oil, then top with basil leaves. Serve immediately.
Makes 4 servings
Source:
Bruschetta, Crostini and Other Italian Snacks by Maxine Clark