The freshness of red tomatoes combined with the creamy mozzarella on top of a white baguette is something that can make your eyes glitter.
Ingredients
14 OZ / 400 G roma tomato
2 OZ / 50 G white onion
3 SPRIG parsley
2 CLOVE garlic
2 TBSP olive oil
4.5 OZ / 125 G buffalo mozzarella
0.25 TSP fine sea salt
1 EA baguette
3 SPRIG basil
Directions
Cut tomatoes into quarters. Cut onion into chunks. Remove parsley stems and reserve the leaves. Peel garlic and coarsely chop.
Preheat a broiler to high heat. Slice your baguette to around half an inch in thickness. Toast your bread till crispy and golden. Reserve for later.
Add your peeled garlic and parsley into the mixing bowl. With the measuring cup inserted, chop your mix for 10 seconds / speed 10. Scrape down the sides of the mixing bowl.
Add tomatoes, onion and salt to the mixing bowl. Chop with the measuring cup inserted for 9 seconds / speed 6.
Add your tomato mix on top of the bruschetta and shred the mozzarella over the tomato, garnishing with a little bit of basil.
