Monday, May 16, 2011

Bruschetta Fresca


Anytime I make an Italian meal I feel inclined to add Brushetta Fresca to it.

I don’t know why. It just happens.

Maybe it is because I love cheese and tomatoes, not always together but I do love them!

It is really easy to make and if you use part skim milk mozzarella it’s even healthy too!

You will need:

{Printable link}

  • 1 Bakery baguette
  • 8 oz Part skim milk mozzarella cheese
  • 4–6 fresh basil leaves ( I’ve also use dried basil)
  • 2 teaspoons minced garlic
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 cups fresh diced tomatoes
  • 1 teaspoon seasoned salt
  • 1/4 teaspoon pepper


  1. Place oven rack 6 inches from heat source; then preheat on broil.
  2. Slice bread into 1/2-inch-thick slices; place on baking sheet.
  3. Cut cheese into small, bite-size pieces.
  4. Dice your tomato
  5. Slice basil into thin strips.
  6. Combine in medium bowl, garlic, vinegar, and olive oil. Stir in cheese, tomatoes, seasoned salt, and pepper.
  7. Broil bread 1 minute on each side until lightly toasted. (Watch closely to prevent over-browning.) Top with tomato mixture; sprinkle with basil and serve.

bruchetta asparagus lasanga

Serve with your next Italian meal or just because you love cheese and tomatoes!

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