Bocconcini Bruschetta


Roast Tomatoes:

2 pt cherry tomatoes (on vine if possible)
2 Tbls Virgin Olive oil
3 ea Garlic cloves cut in half
6 ea Basil leaves, large (stems ok too)
Cracked black pepper

Bruschetta Assembly:

2 ea Tuscan (or sourdough) Bread sliced, ¼ - ½ inch
1 ea Garlic clove for rubbing bread (use only about ¼)
2 pt Roasted cherry tomatoes (see left)
2 pt Bocconcini mozzarella
¼ cup Virgin olive oil
½ bunch Basil, fresh, torn
1 bunch Arugula for garnish
Cracked pepper


Roast Tomatoes:

Rinse and dry tomatoes. Coat with oil. Place in shallow pan with remaining ingredients. Roast under broiler until tomatoes are warm in center and slightly charred on the outside. Hold until room temperature

Bruschette Assembly:

Lightly fold mozzarella, room temperature tomatoes, olive oil, basil, salt and pepper in bowl and hold. Grill bread on both sides until well toasted. Some char on the toast is desirable. Rub bread lightly with whole garlic clove. Only use about ¼ clove for both slices. Season bread with S and P. On a plate lay out some arugula. Place grilled bread on top and then spoon over the tomato/Mozzarella mixture. Drizzle with remaining olive oil from bowl all over the entire dish, bread and tomatoes.