Bruschetta of tomato, basil and buffalo mozzarella Recipe

A real favourite - bruschetta wih a tomato, basil and buffalo mozzarella topping. Deliciously simple!

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(14 votes) 4.6/5

Les ingrédients

Pour people
  • Bread : 150 g
  • Olive oil : 10 ml
  • Tomato(es) : 3 whole
  • Red onion(s) : 0.5 whole
  • Garlic clove(s) : 1 whole
  • Basil : 0.5 bunch
  • Mozzarella : 150 g
  • Fine salt : 4 pinch(es)
  • Freshly ground black pepper : 4 Turn


  • ETAPE 1

    Makes 10 large or 20 small canapes.

  • ETAPE 2

    To prepare: peel and finely chop the onion and the garlic. Pick and finely chop the basil leaves.

  • ETAPE 3

    Preheat the oven to 100'C.

  • ETAPE 4

    Slice the bread (preferably baguette) into ten thin slices. Spread the slices out on a baking tray and drizzle with olive oil. Place in a warm oven and allow to become crisp while you prepare the rest of the ingredients.

  • ETAPE 5

    Cut the tomatoes into quarters. Using a sharp knife or a tomato peeler, remove the seeds and the skin and discard. Finely chop the tomato flesh.

  • ETAPE 6

    Mix the garlic and basil together with the chopped tomatoes and a drizzle of olive oil. Season with sea salt and freshly ground black pepper to taste.

  • ETAPE 7

    Slice the mozzarella into thin rounds.

  • ETAPE 8

    To serve: remove the bread slices from the oven. Divide the tomato and onion mixture amongst the slices and top each with a slice of mozzarella. Garnish with basil and a drizzle of olive oil.

Chef's tip

«Make this recipe using baguette. Put the topping on to the bread slices at the last moment - this will ensure that the bruschetta are still crisp when served.»

Your comments