Dairy West

Recipe By

Dairy West

  • Prep Time
    15 minutes

  • Cook Time
    1 hour 15 minutes

  • Servings


  • 3 cups chopped seeded Roma or Plum tomatoes
  • 1 clove garlic
  • 2 tbsp chopped fresh basil
  • 2-3 tbsp olive oil
  • 1 tbsp vinegar (balsamic or apple cider)
  • Salt and pepper to taste
  • 4-6 ounces fresh Mozzarella cheese
  • 1 Baguette or long thin loaf crusty Italian bread
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Seed and juice tomatoes, chop; finely mince garlic; chop basil.

Combine tomatoes, garlic, 1 tablespoon olive oil and vinegar; salt and pepper to taste. Chill one hour to blend flavors.
Crumble or dice cheese, set aside.

Slice bread, and place slices 6 inches from broiler unit in oven; toast on both sides until golden brown (1-2 minutes per side).

Brush slices with olive oil, spoon chopped tomatoes on each slice, top with cheese and return to oven just until cheese is melted.


The American version of Bruschetta is made with chopped tomatoes and basil, but you can add olives, try a variety of roasted vegetables (such as onion, sweet peppers, eggplant, beans, zucchini – or a combination of vegetables) or experiment with different cheeses (such as crumbled Gorgonzola or Feta cheese).