Baguette or Rustic Sourdough bread<> SLICES
Spread olive oil and crushed garlic on each slice and arrange on baking paper.
(Quantity: 1/3 cup olive oil 3 crushed garlic cloves).
Roasting on a cast iron griddle (or in a preheated oven 180 upper/grill).
Toast the slices until brown/a beautiful golden hue.
Cool the slices a little…
place the stuffing on each bruschetta.
Topping:
3 tomatoes, peeled and cut into small cubes (or a handful of halved cherry tomatoes)
2 finely chopped garlic cloves
Chopped basil
Salt and pepper
Olive oil for drizzling
Before serving, add baby mozzarella and sprinkle a little balsamic vinegar …
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