Mary Engelbreit's Home Companion - Bruschettta with Tomatoes and Fresh Mozzarella


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Ingredients

Serves 8

1 loaf crusty sourdough
country bread
1 large clove garlic, halved
4-6 tomatoes, sliced,
depending on size of bread
Fresh mozzarella cheese, sliced
Olive oil
Cracked pepper
A bunch of fresh basil

Photography by Barbara Elliott Martin • Text and Food Styling by Nicki Dwyer • Prop Styling by Kathy Curotto

Bruschetta with Tomatoes and Fresh Mozzarella
This delicious appetizer makes the most of August tomatoes and soothes guests’ hearty appetites until the main course is ready.

Cut bread into medium-thick slices, and grill or toast until lightly browned. Sprinkle bread with olive oil and rub with cut garlic. Slice mozzarella into small thin pieces. Arrange cheese and tomatoes on top of bread. Sprinkle with olive oil again and cracked pepper. Top with a few basil leaves. Serve immediately.

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