Bruschetta, for which I am sharing a recipe today with you, is a crispy, tasty and quick meal 🙂
I came back from work recently and I did not feel like cooking anything.
I found some left over food from the weekend in the fridge. There was so much that I actually had a huge selection to choose from 🙂
Tomatoes kind of poked my eyes out, being there on the front and I also had some mozzarella. Hmm, if you can make anything simple and delicious out of these, it should definitely be bruschetta. And so I prepared some 🙂
The boyfriend was happily munching them while I was writing this post.
If you decide to try this recipe, I encourage you to share your photos in the Comment section.
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Bon Appetit 🙂
Cut the baguette into one-centimeter-thick slices. Brush the top and the bottom of each slice with some olive oil. Place them on a baking sheet. Place the baking tray in an oven preheated to 170 degrees Celsius. Bake for two minutes on each side. Then remove them from the oven and arrange chopped tomatoes, sliced mozzarella and arugula on them. Sprinkle with roasted sunflower seeds and drizzle with balsamic sauce. And that’s it, the bruschetta is ready 🙂
Do not keep the slices in the oven for too long because they can get burnt or can become too hard.
Of course, cherry tomatoes can be replaced with any kind of tomato.
You can sprinkle your brushcettas with freshly ground black pepper.
If you do not have olive oil, use sunflower oil – it is the best alternative choice. Do not use butter, as it will burn quickly during baking.
Do You like mozzarella? If yes, then try our recipe for Tomato soup with mozzarella and pesto.
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