Best Cherry Tomato Bocconcini And Basil Bruschetta Recipes

Best Cherry Tomato Bruschetta image

Provided by Ashley

Time 15m

Number Of Ingredients 7

3 cups heirloom grape or cherry tomatoes, diced
Handful fresh basil leaves, chopped
Olive oil
Sea salt
Splash of balsamic vinegar (optional)
1-2 French baguettes or ciabatta baguettes, sliced into 1/3-inch-thick pieces*
2-4 cloves garlic, peeled

Steps:

In a medium serving bowl, stir together the cherry tomatoes and basil. Drizzle a teaspoon or two of olive oil over top, generously sprinkle with salt, and toss to coat. Taste and season with more salt, if needed. If desired, add a small splash of balsamic vinegar, and toss again. Cover and refrigerate until ready to serve (can be made up to 8 hours in advance).
When ready to serve, preheat the broiler on high.
Spread the baguette slices out over a large baking tray and use a pastry brush to brush the top of each slice with olive oil. Sprinkle the tops with sea salt.
Broil the baguette slices for 2-4 minutes, or until golden brown and crisp on top. Then, carefully rub the top of each with the garlic (it will melt into the surface of the hot toasts).
Serve the warm toasts alongside the tomato basil mixture.

Cherry Tomato, Bocconcini and Basil Bruschetta image

Provided by Charlotte J

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

3 tablespoons extra virgin olive oil, plus extra for sprinkling
1 teaspoon balsamic vinegar
salt & freshly ground black pepper
12 bocconcini, halved or 13 ounces mozzarella cheese, cubed
20 ripe cherry tomatoes, halved
1/4 cup torn fresh basil leaf, plus extra for serving
4 slices thick country bread, preferably sourdough
2 cloves garlic, peeled and halved
1 cup arugula leaf

Steps:

Whisk together three tablespoons of the olive oil and the balsamic vinegar in a bowl.
Season to taste with salt and pepper.
Stir in the cheese, tomatoes and basil leaves.
Set aside.
Grill the bread on both sides until lightly browned and crisp.
Rub one side of each slice of bread with the garlic, then sprinkle with olive oil.
Cover each slice of bread with several arugula leaves.
Spoon the tomato and cheese mixture over the arugula.
Sprinkle each bruschetta with additional olive oil, then top with basil leaves.
Serve immediately.