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home > recipes > appetizers > cherry tomato, bocconcini and basil bruschetta
serves 4 3 tablespoons extra-virgin olive oil, plus extra for sprinkling 1 teaspoon balsamic vinegar Salt and freshly ground black pepper 12 bocconcini cheeses, halved, or 13 ounces of mozzarella cheese, cubed 20 ripe cherry tomatoes, halved Handful torn fresh basil leaves, plus extra for serving 4 thick slices country bread, preferably sourdough 2 garlic cloves, peeled and halved 1 cup arugula leaves 1. 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. 2. 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. 3. 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.

Cherry Tomato, Bocconcini and Basil Bruschetta


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Recipe Alert This is Found in... Most Emailed Recipes
(posted October 4, 2004)

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

1.
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.

2.
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.

3. 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.


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