Bring on the B’s! We’ve got the brightest bestest bocconcini bruschetta recipe in town!

You’ll Need:

• Olive Oil
• Tomatoes
• 1 Garlic Clove (crushed)
• Basil Leaves (fresh from our garden – yum!)
• Bocconcini Cheese
• Malt Vinegar
• Ciabatta or Baguette

Preheat oven to 200°C. Combine 2 tbs of the oil and the garlic in a bowl. Brush both sides of ciabatta with garlic oil and place on a baking tray. Cook in oven for 5 minutes or until golden. Remove from oven and transfer to a serving platter.

Top with sliced tomato, basil leaves, and bocconcini (I cut these in half so they weren’t flopping all over the place). Drizzle with malt vinegar and serve immediately. At this point I was happy, but I’m always looking to go that extra step and add something interesting – so I thought I’d top with a chive from the garden. I loved it – but of course this wasn’t in the recipe, so add at your own discretion.

If you’re pressed for time – I’ve also done this with pre-made garlic bread.

Next Time:
I think I’ll add some sun dried tomatoes and maybe add some pesto