This would have to be one of my favourite snacks, lunches and dinners right now. Any chance I get to make it, I’m in. Except for the bocconcini, the ingredients are all ones that I tend to have on hand anyway. Every so often, I usually buy a tub of bocconcini so that when the urge hits, I can make bocconcini bruschetta. It is so incredibly simple, tasty and fresh feeling. It is wonderfully colourful too – very festive. Sometimes I will take these ingredients and just eat it as a salad, however I think that fresh bruschetta out of the oven makes for a pretty top notch combination. Especially when the bread is still warm. It is a dish that is great for dinner parties, as the recipe goes along way… and everyone loves it!
- 3 T olive oil
- 1 T balsamic vinegar
- 2 cloves of garlic, minced
- 1 punnet of cherry tomatoes, chopped
- 1/3 red onion, chopped
- 1/2 c coriander, chopped
- 10 bocconcini balls, quartered
- baguette, thinly sliced and brushed with olive oil
- Grill the bread in the oven so that it forms crusty slices – about 10 minutes each side.
- While the bread is toasting, combine the tomatoes, red onion, coriander and bocconcini into a bowl. Add the olive oil and balsamic vinegar and mix.
- I serve the bread and salad separately, so that the juices of the salad don’t make the bruschetta go prematurely soggy. However if you are serving the bruschetta to guests, it is probably easiest to put the salad onto the bruschetta before serving.