Tomato Basil Mozzarella Bruschetta With Pesto вђў Daisybeet How to make bruschetta. turn oven to a high broil. sice baguette into 1 2 inch thick pieces. arrange baguette slices on a baking sheet. brush each slice with olive oil. broil the bread for 2 5 minutes, until golden brown. slice tomatoes and mozzarella cheese. pick off full basil leaves from the stems. Pesto bruschetta with fresh tomato, basil, and mozzarella. this is the best summer appetizer!!.
Tomato Basil Mozzarella Bruschetta With Pesto вђў Daisybeet Preheat the oven to 375 f. line a large baking sheet with parchment paper, and set aside. slice the roma tomatoes into about 1 2" slices, about 5 slices per tomato. spread the tomato slices onto the baking sheet with parchment paper. drizzle tomatoes with olive oil, then sprinkle with salt and pepper. roast at 375 f for 25 30 minutes, until. Using a sharp knife or mandoline, carefully and evenly slice the tomatoes and mozzarella. you can cut them in slices or cut them in small pieces based on how you like them. 2. in a large bowl add the olive oil, balsamic vinegar, salt and pepper, and basil. stir to combine. add the tomatoes and toss to coat. Stack the basil leaves on top of each other, roll them up like a cigar, then cut across, cutting the basil into fine ribbons. use as is, or chop those ribbons into smaller pieces. add to mixing bowl. add garlic, salt, black pepper, and 1 tbsp of olive oil to the mixing bowl and stir well to combine. Put your bread slices on a baking sheet toast baguette slices until golden brown. drizzle with olive oil and slice a clove of garlic in half and rub the cut side on each toast. top each toast with a spoonful of basil pesto, goat cheese or freshly grated parmesan (if desired), and tomato basil mixture.
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