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[Total: 4 Average: 5/5]
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Because everyone needs a nice holiday appetizer in their quiver.
- 2 Baguettes
- 3 Garlic Cloves (Peeled)
- Olive Oil For Drizzling
- 20 Cherry Tomatoes
- 6 Garlic Cloves (Finely Chopped)
- 5 Shallots (Finely Chopped)
- Juice Of 2 Lemons
- 1 Teaspoon Dried Oregano
- 1/2 Cup Olive Oil
- 3 Tablespoons Sherry Vinegar
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Freshly Ground Pepper
- 1/2 Cup Pesto
- 4 Ounces Fresh Mozzarella (Sliced)
- Preheat oven to 400 degrees.
- Cut bread into slices about half an inch thick. Rub one side of each slice all over with whole garlic cloves and drizzle with olive oil. Place on baking sheet and bake 2 to 3 minutes until golden brown. Remove from oven and let cool.
- Thread cherry tomatoes on skewers. Place on baking sheet and drizzle with olive oil. Place in oven 15 minutes. Remove from oven and let cool.
- In medium-size bowl combine garlic, shallots, lemon juice, oregano, olive oil, kosher salt, pepper, and sherry vinegar. Add cherry tomatoes and toss everything together. Set aside for 2 hours.
- When ready to serve, top each bruschetta with mozzarella, dollop of pesto and cherry tomatoes. Arrange on serving platter and serve immediately.
- Makes 15 to 20 Bruschetta
- Prep Time: 20 Minutes Cook Time: 18 Minutes Total Time: 38 Minutes Marinating Time: 2 Hours
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved
