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Tomato and mozzarella buschette
| Preparation : 10 min | Resting : - |
| Cooking : 5 min | Equipment : |
| Difficulty : | Rating : 1 rates |
| Download the recipe : | |
Serves 4
:
| 4 | slices country loaf |
| 4 | tbsp of tapenade |
| ½ | garlic cloves |
| 1 | tomato |
| 8 | mozzarella slices |
| 8 | fresh basil leaves |
| 1 | Bake a country loaf according to the recipe. |
| 2 | Make the tapenade according to the recipe, halving the amounts. |
| 3 | Very lightly toast the slices of bread in the toaster (or the oven) and rub them with the halved garlic cloves. |
| 4 | Wash the tomatoes and slice them in the midi bowl with the 2-mm slicing disc. |
| 5 | Transfer to a colander and sprinkle with salt to drain out the excess liquid. |
| 6 | Spread the bread slices with the tapenade. Top with the sliced tomato, followed by the mozzarella. Season to taste. |
| 7 | Place under the oven grill for 3 minutes, or until the cheese has melted. |
| 8 | Decorate with a few fresh basil leaves. |
| 9 | Serve slightly warm. |
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