Use fresh from the garden ingrediants if possible. Fresh tomatoes, basil and the Cassata Sonoma olive oil on toasted bread
- Italian bread, sliced
- tomatoes, sliced
- mozzerella cheese, sliced or grated or use fresh cut into small cubes
- fresh basil leaves
- extra virgin olive oil (EVOO) or infused olive oil
Layer tomato slices onto of the pieces of Italian bread. Place mozzerella cheese and basil on top of the tomatoes. Drizzle EVOO over the top of the bruschetta. Place the bruschetta onto a foil-lined cookie sheet and place in oven. Cook on broil. Bruschetta served with a green salad makes a fantastic, quick meal.
During really hot summer days cook the bruschetta in a toaster oven or on the grill.