Prep time: 35 minutes
Cook time: 5 minutes
Makes: 36 bruschetta
Naomi Rice of Sacramento attended two events catered by All Seasons Catering. Both featured a delicious bruschetta; Rice was hoping for the recipe.
Although we haven't received All Seasons' recipe, Janice Thornton of Merced shares this recipe from Giada De Laurentiis, the popular Food Network chef. It is easy.
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1 (32-ounce) can whole tomatoes, drained
1 cup fresh basil leaves, washed and spun dry
¼ cup extra-virgin olive oil
6 garlic cloves, peeled, divided use
Kosher salt, ground black pepper
2 large French baguettes, sliced 1 inch thick (about 36 slices)
1½ pounds fresh mozzarella cheese, sliced ¼-inch thick
Preheat oven to 375 degrees. In the bowl of a food processor, add drained tomatoes, basil leaves, olive oil and two garlic cloves. Pulse until smooth but somewhat chunky. Season with salt and pepper.
On a baking sheet, line up baguette slices. Toast in oven for about three minutes or until light golden brown. While baguettes are toasting, cut remaining garlic cloves in half. Remove baguettes from oven and, working quickly, rub the garlic halves on the toasted side of each slice, then lay a piece of mozzarella cheese on top. Place bread back in oven to melt cheese slightly, a minute or two. Remove from oven and spread one tablespoon of the tomato mixture on each piece.
Per bruschetta: 84 calories; 4 grams protein; 4 grams carbohydrates; 6 grams fat (3 saturated); 15 milligrams cholesterol; 111 milligrams sodium; 1 gram fiber; 1 gram sugar; 62 percent calories from fat