Bruschetta with Tomatoes, Mozzarella and Basil

Combine mozzarella, tomatoes, garlic, and basil together for the simplest yet authentic Italian dish. These ingredients, merging together on one slice of toasted bread, are mentally transferred to the summer, to the sunny Mediterranean coast. Moreover, even in winter, because such a delicious Italian bruschetta is made from canned tomatoes in their own juice, which means that regardless of the season, the taste of tomatoes will be rich and sweet. Toasted baguette slices are rubbed with garlic and served with mozzarella, tomato sauce, and basil leaf.

Cook: 30 minutes

Servings: 36

Ingredients

• 1 can (900 g) canned whole tomatoes in their own juice, no liquid
• 1 tablespoon. fresh basil leaves washed and dried
• 4 tbsp olive oil
• 6 garlic cloves, peeled
• 2 large French baguettes, cut into 1/2-inch slices (approximately 36 slices)
• 0.7 kg. mozzarella, cut into 1 cm slices.

Directions

1. Preheat oven to 190 ° C.
2. Put the tomatoes in the bowl of a food processor, 1 tablespoon. basil leaves, olive oil, and 2 cloves of garlic. Grind until a homogeneous thick paste is obtained. Season with salt and pepper to taste.
3. Place the baguette slices on a baking sheet. Roast in the oven for 3 minutes or until light golden brown. Working quickly, rub the leftover garlic over the toasted side of each slice, then place a piece of mozzarella cheese on top. Put the bread back in the oven and melt the cheese slightly, about 45 seconds. Remove from oven and place 1 tablespoon on each slice. l. tomato mixture.
4. Spread bruschetta on a serving platter and garnish with basil leaves.