Bruschetta with tomatoes, mozzarella and olives recipe

The Italians usually serve bruschetta as a starter before the meat is cooked, and no sooner is a plate of it put in the centre of the table than it magically disappears and there’s always a requests for more. 

It is ideal for large groups of people at parties; it looks lovely on a big platter and taste delicious.

Ingredients

  Metric  Cups  Imperial 

• 4 slices of good country bread
• 1 large garlic clove, peeled
• 4 tbsp extra virgin olive oil
• 12 cherry tomatoes, quartered
• 1 ball of buffalo mozzarella, roughly torn
• 12 pitted black olives
• 1 pinch of dried oregano
• 1 pinch salt
• 8 fresh basil leaves

• 4 slices of good country bread
• 1 large garlic clove, peeled
• 4 tbsp extra virgin olive oil
• 12 cherry tomatoes, quartered
• 1 ball of buffalo mozzarella, roughly torn
• 12 pitted black olives
• 1 pinch of dried oregano
• 1 pinch salt
• 8 fresh basil leaves

• 4 slices of good country bread
• 1 large garlic clove, peeled
• 4 tbsp extra virgin olive oil
• 12 cherry tomatoes, quartered
• 1 ball of buffalo mozzarella, roughly torn
• 12 pitted black olives
• 1 pinch of dried oregano
• 1 pinch salt
• 8 fresh basil leaves

Details

• Cuisine: Italian
• Recipe Type: Main
• Difficulty: Easy
• Preparation Time: 5 mins
• Cooking Time: 5 mins
• Serves: 4

Step-by-step

1. Grill the bread, then immediately rub the garlic over one side and drizzle with half the extra virgin olive oil.
2. Combine the tomatoes, mozzarella, olives, oregano and salt in a bowl. Divide between the grilled bread, drizzle with the remaining olive oil and top with basil leaves. Serve.

By Gennaro Contaldo

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