Basil Mint Bruschetta Mozzarella Recipe

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Basil Mint Bruschetta Mozzarella

Jamie Wyatt


This is the perfect recipe for when summer tomatoes and fresh basil and mint are bountiful. It's also great using canned, "petite diced" tomatoes when "store bought tomatoes" aren't great!
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1 lb
ripe tomatoes, chopped. (i use delmonte petite cut if tomatoes are not juicy and fully ripened.)
1/4 c
extra-virgin olive oil
1/4 c
tightly packed minced fresh basil
1 1/2 Tbsp
finely chopped mint
1 clove
minced garlic
green onions chopped (or other diced onion)
1/2 tsp
freshly ground pepper to taste
1 1/2 c
shredded mozzarella
baguettes (instead, i use whole wheat sub rolls)

Directions Step-By-Step

In a medium bowl, mix all ingredients except cheese and bread. Let stand 3 hours at room temperature. (You may use it immediately, but the flavors blend more as time goes by.)

Preheat oven to 500 degrees. Cut bread as you desire. I like to split the sub rolls lengthwise (instead of in slices) and place them cut side up on a foil lined baking sheet. Spread tomato mixture on bread and top with cheese. Bake in upper half of oven for 5-7 minutes, until cheese melts and bread edges brown. Cut into slices for appetizers.

I sometimes add black beans, to the mixture just before putting it on the bread for "Black Bean Bruschetta" or I add ham to make it a little heartier.

About this Recipe