Br­uschetta with Gar­lic Moz­zarella toast

WKND - - Kitchen Classics Finger- Lickin’ Good - Ingredients

For the br­uschetta:

8 medium toma­toes, seeded, cut into small pieces 2- 3 cloves gar­lic, chopped 2 tbsp fresh basil leaves, chopped 2 tbsp olive oil ½ tsp salt Dash of ground pep­per

For the gar­lic moz­zarella bread:

Loaf of baguette or your pre­ferred crusty bread 6- 8 tbsp but­ter, soft­ened 2- 3 cloves of gar­lic 1 tbsp basil, chopped ½ cup moz­zarella cheese, shred­ded


Place all the in­gredi- ents for the br­uschetta in a mix­ing bowl and toss to com­bine.

For the bread, mix to­gether soft­ened but­ter, gar­lic and basil. Spread on a sliced baguette or bread of your choice.

Place the pre­pared bread on a bak­ing tray, but­ter side up, and toast un­til golden brown un­der the broiler of your oven.

Re­move toasted bread from the oven, top with moz­zarella and place it back un­der the broiler, un­til the cheese is bub­bly and be­gin­ning to brown.

Top the breads with the br­uschetta and serve hot.

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