Olive Oil Garlic Bread With Tomato And Mozzarella Topping
Olive Oil Garlic Bread With Tomato And Mozzarella Topping
One of my favorite things to make is a fresh tomato, mozzarella, and basil mixture, with a little bit of olive oil, salt, and pepper. I'll eat it with just about anything, although on top of an olive oil garlic bread is one of my boyfriend's new favorites. I use par-baked French baguettes so that I can add the olive oil and garlic midway through, but feel free to experiment with this recipe to make it just right.
Click here to see Why You Should Cook with Olive Oil.
Servings
2
Ingredients
- 7 ounce grape tomatoes, quartered
- 4 ounce fresh mozzarella, sliced into thin rounds and quartered
- 2 ounce basil, shredded
- 1/2 tablespoon olive oil
- salt and pepper, to taste
- 1 par-baked french baguette
- 3 tablespoon olive oil
- 2 tablespoon garlic powder
- salt and pepper, to taste
Directions
- Mix together all of the ingredients in a large glass bowl, taking care to fold in the mixture without crushing it. Place in refrigerator to cool.
- Preheat the oven to 400 degrees.
- Place the baguette directly on the oven rack and bake for 15 minutes. Remove from the oven, and using a kitchen towel for protection, gently slice the baguette in 1/2 lengthwise. Place on a baking sheet and cover each side with about 1 ½ tablespoons of the olive oil. Then, season with about 1 tablespoon of the garlic powder on each side. Season with salt and pepper, to taste. Place back in the oven and bake for 10-12 more minutes.
- Remove, top with tomato-mozzarella mixture, and enjoy!