Margherita Bruchetta
This is one of my favorite snacks to whip up when a friend is coming over or as a before dinner snack. You can make so many variations of this; some of my favorites include:
Goat cheese topped with fresh peaches and balsamic glaze
Chive and onion cream cheese topped with cured salmon and capers
Boursin cheese topped with thinly sliced flank steak and chimichurri
Whipped feta with cucumbers, thinly sliced red onion, and olives
Bruchetta is great because it’s so easy and so versatile. You really can top these little toasts with just about anything and they will be delicious! This recipe that I’m sharing is for two people, but you’ll probably have enough ingredients to make more. Don’t sweat the measurements— think of this like you’re making avocado toast for breakfast. Simple, easy, and just measure with your heart.
Margherita Bruchetta
Slices of bakery baguette (I buy mine presliced for ease)
1 fresh garlic clove, sliced in half
1 small tomato, diced
1/4 of an onion, diced small
Olive Oil
Kosher Salt/Black Pepper
4 thick slices of Fresh Mozzarella Cheese (I get the ball that’s about the size of my fist from the nice cheese section of the store. If you were making this for a crowd, I’d get the larger log of cheese)
2 Fresh Basil leaves, julienned
Balsamic Glaze
Toast each slice of baguette in a toaster. Rub the garlic on top of each toasted slice.
Mix together the diced tomato and onion. Add a drizzle of olive oil and just a splash of balsamic vinegar. Stir gently to combine and add salt and freshly cracked black pepper.
Top each piece of bread with the tomato mixture. Then top with the mozzarella cheese.
Turn oven on to the broil setting and place the toasts under the broiler until the cheese is melted, roughly 3-5 minutes depending on your oven’s broiler.
Remove from oven and drizzle with balsamic glaze and garnish with basil leaves. Add a drizzle of olive oil and a sprinkle of salt. Enjoy!