Fresh Tomato and Mozzarella Bruschetta

With tomatoes, sweet frying peppers, and onions in the Farm Share this week, it's a great time to try this quickly-prepared summer treat - perfect for a weekend brunch or a light weekday dinner. We used fresh herbs in ours, but dried work just as well.

Ingredients (to serve two)

8 thick slices of fresh, ripe tomato (about 2 tomatoes)


4 thick slices of crusty bread, toasted

3 tablespoons of olive oil

1 clove of garlic, bruised and roughly broken

5 cloves of garlic, finely minced

1 cup finely diced sweet frying pepper

1 cup finely diced onion

3 or 4 basil leaves

Leaves of a small sprig of oregano

1/4 tsp chopped fresh rosemary leaves

8 slices of fresh mozzarella (about 6 ounces)

Freshly ground black pepper to taste

Arrange the sliced tomato on absorbent paper and dust it lightly with salt. Set aside and allow the salt to pull some of the excess moisture out of the tomatoes.

Meanwhile, lightly brush four thick slices of toasted crusty bread with olive oil and rub each slice with the roughly broken garlic clove. Arrange the slices on a parchment- or foil-lined baking sheet.

Heat the remaining olive oil in a skillet over medium heat. When the oil shimmers, add the minced garlic, frying pepper, and onion. Sauté for a few minutes, then turn the fire down to low and add the fresh herbs (if you are using dried herbs, use 3/4 teaspoon of dried Italian or Tuscan seasoning.) Continue to cook gently over low heat until the pepper and onion are tender.

Spoon equal portions of the pepper/onion mixture onto the slices of toast, then top each one with two slices of tomato. On top of each slice of tomato, put a slice of fresh mozzarella. Add a generous grind of black pepper and run the baking sheet under the broiler for a few minutes, just enough to make the cheese melt and begin to brown. Drizzle with a touch of additional olive oil and serve.

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