Baked Spicy Bruschetta
Do you want to wow your guests, or are you tired of the usual starter? If so, try this baked spicy bruschetta from Puglia.
Equipment
- 1 chopping board
- 1 chopping knife
- 1 bowl
- 1 baking dish
- 1 tablespoon
Ingredients
- 1.5 ciabatta bread You can use the entire second ciabatta, but make sure to make more filling for that.
- 15 cherry tomatoes
- 1 medium tomato
- 2 cloves garlic
- 2 tbsp Cannonata
- Shredded mozzarella as much as you like
- salt and pepper
- oregano and basil dry or fresh
- Belmorso Extra Virgin Olive Oil
Instructions
- Wash and cut the cherry tomatoes. Then do the same for the larger tomato. I sliced my cherry tomatoes in half when they were tiny, and in 4 for the larger ones.
- Transfer them to a bowl and cover with the chopped garlic.
- Season with salt and pepper, and drizzle with Belmorso extra virgin olive oil.
- Add the mixed herbs and mix.
- Add the Belmorso Cannonata and mix well. At this point, you can refrigerate the mixture for a few hours and come back later, or you can go ahead and assemble your bruschetta.
- When you are ready to make it, slice the ciabatta bread in half. I am using only three slices, but you can use all four. If you do, you might have to add more tomatoes.
- Lay the sliced bread on your baking dish, covered with parchment paper. Feel free to spread the bread with Cannonata, if you want it extra spicy.
- Top the bread slices with the tomato mixture spread evenly.
- Add a small handful of mozzarella on each slice.
- Bake in a pre-heated oven for 10 minutes at 180 degrees Celsius.
- Enjoy as a starter or a delicious light dinner, maybe with a salad.
