3thin ciabbatta loaves
1 csun-dried tomato paste
3 1/2 ozshredded mozzarella cheese
2 tspdried oregano (or mixed italian herbs)
2-3 tspolive oil
1/2 tspblack pepper (or to taste)
How to Make Bruschetta Casalinga
- Cut each ciabatta loaf on the diagonal into 12-15 slices, discarding the ends. Toast lightly on both sides.
- Preheat oven to 425°F.
Spread sun-dried tomato paste on one side of each slice of toast. Cut the mozzarella into small pieces and arrange over the tomato paste.
- Put the toasts on baking sheets, sprinkle with oregano (or mixed herbs). Lightly season with pepper, then drizzle olive oil on top.
- Bake in preheated oven for 5 minutes or until the mozzarella has melted and is bubbling. Let the toasts stand for 5 minutes before serving.