Bruschetta with Bocconcini

Bored of bruschetta? Try this recipe!

Ingredients

• 1 pack of grape or cherry tomatoes.
• 1 medium onion.
• 2 – 3 tsp crushed garlic
• 3 – 4 Bocconcini balls. ( Bocconcici is a type of mozzarella cheese that can be found in your gourmet cheese section!)
• 3 – 4 Cup Mushrooms.
• Sourdough or Vienna loaf.
• Extra Virgin olive oil (or if you’re feeling really fancy, try to find some garlic or parmesan infused olive oil)
• Parmesan.
• Salt and Pepper.

Instructions

STEP 1:

Preheat oven to 160 degrees C, on fan-forced.

STEP 2:

STEP 3:

Cut as many slices of bread as needed. Try to keep them nice and thick so the mixture won’t make the bread too soggy.

STEP 4:

STEP 5:

Place the slices on a baking tray and toast the bread in the oven.

STEP 6:

STEP 7:

While the bread is toasting, chop all the tomatoes, onions, mushrooms, and bocconcini into 1cm squares and place in a big mixing bowl.

STEP 8:

STEP 9:

Add olive oil and crushed garlic gradually, making sure to taste before adding more. Mix well.

STEP 10:

STEP 11:

Add salt and pepper to taste, and mix again.

STEP 12:

STEP 13:

When the bread is very lightly toasted, take the tray out of the oven and splash a little bit of olive oil onto all the slices.

STEP 14:

STEP 15:

Carefully add the bruschetta mixture onto the bread.

STEP 16:

STEP 17:

Sprinkle some parmesan over the top, and bake in the oven for about 15 – 20 minutes.

STEP 18:

STEP 19:

Serve immediately.

STEP 20:

STEP 21:

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STEP 22:

STEP 23:

This recipe makes a crapload of the bruschetta mix. If you don’t use it all, keep it covered in the fridge and it can be used up to 2 days after. Enjoy!