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Bruschetta al Pomodoro Recipe

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This recipe for Bruschetta al Pomodoro is from Under the Sandwich Sun, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crusty Italian Bread, sliced in ˝ in. slices
4-6 Roma Tomatoes, halved, seeded, chopped fine
1-2 garlic cloves, smashed, peeled, chopped fine
Handful of basil leaves, chiffonaude
2 T caper, drained
Salt and Pepper
4 oz. Mozzarella, cut in small pieces
Extra Virgin Olive Oil
Directions:
Directions:
In a bowl, mix the chopped tomatoes, garlic, capers, basil, salt and pepper, mozzarella, and a couple of turns of Olive Oil. Let mixture rest for the flavors to blend, at least ˝ hour.

Heat 2 T olive oil and 2 T butter in a skillet. Slice the bread into ˝ in wide, bite sized slices, and sauté each side of the breads until brown (adding more butter and oil as needed).

Lay breads on a platter, top with tomato mixture and enjoy!!
Number Of Servings:
Number Of Servings:
4-5

 

 

 

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