Ingredients
30 servings
Tomatoes - Roma
12.0
whole
garlic cloves
3.0
whole
Oil - Olive light
0.5
cup(s)
Herb - Basil Leaves
1.0
cup(s)
Balsamic Vinegar
4.0
tablespoon(s)
Salt (to taste)
1.5
teaspoon(s)
Pepper (to taste)
1.5
teaspoon(s)
Salami (double pack)
2.0
bag(s)
Fresh Mozzarella
2.0
package(s)
Cheese - Goat
1.0
package(s)
Baguette
2.0
whole
Red pepper flakes
0.25
teaspoon(s)
Dietary Restrictions
Wheat / Gluten
Pork
Dairy
Recipe Instructions
Dice plum tomatoes small. Finely chop garlic cloves. Slice fresh basil leaves into ribbons. Slice baguettes into 1/2 inch rounds.
Add the tomatoes, garlic, 3 tablespoons olive oil, red pepper flakes, basil and balsamic vinegar to a bowl. Season with salt and pepper. Let sit at room temperature while you toast the bread.
Slice take-and-bake loaves and put on grille until golden brown, about 5 minutes.
Serve bruschetta in small bowls on platter with toasted baguette. Goat cheese and fresh mozzarella sliced. Put goat cheese on plastic salad plate.