Traditional Bruschetta
Photos by Jennifer Hitchcock

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6-8 servings

  • 1 loaf of stale French bread, sliced to ½-inch rounds
  • Olive oil, to taste
  • 6 garlic cloves, sliced in half
  • Bufala of Fior di Latte mozzarella cheese, sliced to ½-inch-thick rounds (or preferred mozzarella cheese)
  • 1 cup sun-dried tomatoes preserved in olive oil
  • ½ cup basil leaves, chopped chiffonade
  1. Preheat oven to 275 degrees. Brush bread with olive oil and toast in oven for 10 to 15 minutes.
  2. Rub bread with garlic cloves, then top each round with a slice of Bufala of Fior di Latte mozzarella cheese, followed by sun-dried tomatoes and basil leaves. Serve while the bread is still warm and enjoy.
  • from Chef Riccardo Ullio

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