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Warm Mozzarella and Tomato Bruschetta Recipe

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This recipe for Warm Mozzarella and Tomato Bruschetta, by , is from Grandma Farr's Culinary Treasures, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carole Inglish
Added: Monday, August 17, 2009


1 loaf Italian break
Olive Oil
2 garlic cloves, minced
1/3 c balsamic vinegar
2/3 c olive oil
2 shallots, minced
1 T capers
1 t kosher salt
1/4 t coarse ground black pepper
1/2 c pitted Kalamata olives, chopped
1/2 c fresh basil leaves
8 Roma tomatoes
1 lb fresh mozzarella, cut into 16 slices

Cut bread into 1/2-in slices on the diagonal to make about 16 slices. Brush with olive oil and toast in the oven 10 mins at 375 degrees (or outside on a grill).
In a bowl, combine garlic, vinegar, oil, shallots, capers, salt, pepper, olives, and basil and whisk well.
Slice tomatoes and place a slice in a large baking dish. Top with a slice of mozzarella, then top with another slice of tomato. Repeat this process until you have 16 tomato and mozzarella stacks. Drizzle with vinaigrette.
(The recipe at this point can be made an hour ahead.)
Place baking dish in a preheated 400-degree oven and bake for 8-10 mins. until cheese is melted.
Remove from oven and place one tomato stack on each toasted bread round.

Number Of Servings:
Number Of Servings:
8 (2 ea.)
Personal Notes:
Personal Notes:
This was a newspaper clipping. During her chemotherapy, one of the few things she enjoyed eating was open-faced fresh tomato sandwiches.




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