RedStar Passion bruschetta< Back
250 g RedStar Passion cherry tomatoes
2 cloves of garlic, 1 finely chopped and 1 cut in half
1 pinch of salt
1 pinch of ground black pepper
250 g mozzarella,cut into small cubes and stirred into tomato mixture
Remove the seeds from the cherry tomatoes and chop coarsely. Finely chop the onion. Finely chop 1 clove of garlic and cut 1 clove of garlic in half. In a bowl, thoroughly mix the tomato, onion, finely chopped garlic, basil, oregano, saltand pepper. Cover the bowl and put in the fridge.Preheat the oven to 190°C/gas mark 5. Cut the baguette diagonally into 12 slices. Arrange the bread on a baking tray, and toast in the oven until golden-brown. Rub the slices on one side with a halved clove of garlic and sprinkle with a little olive oil. Divide the tomato mixture evenly and spread it on the bread, then cover with slices of mozzarella. Put the baking tray back in the oven until the cheese has melted and has spread over the tomato mixture (approx. 5 minutes). Serve immediately.
You can also peel the tomatoes first. Bring an ample quantity of water to the boil in a pan. To make the tomatoes easy to peel,put them in the boiling water for about 1 minute. Drain and rinse with cold water. Peel the tomatoes, remove the seeds and chop coarsely.