During summer, we make this for lunch or dinner once a week. We always slice an extra large garlic clove in half to make it easier to get that delicious juicy pulp onto the toasted bread. Then we add a thick slice of fresh, has to be fresh, mozzarella onto the bread and broil it in the middle of the oven for about a minute - the fresh mozzarella starts to melt quickly. We cut up fresh tomatoes and cucumbers (keep them separate) and salt them a wee bit, tear up fresh basil, and each person tops their own cheese bruschetta - some don't like tomatoes, some like cucs instead). We always top it all off with good quality Italian olive oil, not the everyday olive oil we cook with. Everyone eats happy!
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During summer, we make this for lunch or dinner once a week. We always slice an extra large...