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Best Ever Bruschetta!

By: Paula D.

"This is a fail proof version of bruschetta! They turn out so yummy, I can't keep them on the plate for more then 15 minutes. When I make this recipe, the pieces don't see the next day. No Complaints about this recipe!"

Rate/Review | Read Reviews (4)

305 Saves

What to Drink?
	Types of Wine: Pinot Gris/Pinot Grigio

Prep Time:
25 Min

Cook Time:
5 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

4 English muffins, split
4 cloves garlic, minced
2 tablespoons butter
1 tablespoon chopped fresh basil
4 large fresh tomatoes, peeled and chopped
8 black olives, pitted and halved
1 tablespoon tomato paste
1 tablespoon olive oil
2 teaspoons lemon juice
1 teaspoon honey
4 slices mozzarella cheese, halved
salt and pepper to taste

Directions

Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Toast muffin halves under broiler until golden, about 2 to 3 minutes. Mix garlic, butter, and basil together in a small bowl; spread butter mixture evenly onto each toasted muffin half.
Combine tomatoes, olives, and tomato paste in a large bowl; set aside. Whisk together the olive oil, lemon juice, and honey in a small bowl. Spoon some of the tomato mixture onto each muffin, then drizzle the olive oil mixture over the top, place a piece of mozzarella on top, and season with salt and pepper.
Return muffins to broiler; cook until the cheese has melted, 1 to 2 minutes. Serve immediately.

Footnotes

Editor's Note:
Although peeling a tomato is not an extremely common method in many home kitchens, it is a very useful process to be familiar with. The small amount of effort it takes is worth the glorious taste of peel-free tomatoes. More....