Bruschetta with Stracciatella, Pesto, and Tomatoes
Source: Audrey Hitchcock, Ramini Mozzarella
This recipe was demonstrated at the Foodwise Classroom on January 20, 2024.
1 large baguette sliced into thin slices or pre-bought crostini
Fresh or sundried tomato in oil
Salt and pepper to taste
1 bunch basil or mint or other seasonal herbs
8 ounces of Ramini stracciatella or fresh mozzarella
To prepare the savory stracciatella, preheat oven to 350 F. Place thin baguette slices in a single layer on a sheet tray. Brush with olive oil and bake in oven for 5-7 minutes or until golden brown. Remove crostini to let cool.
In the meantime, slice tomatoes in smaller chunks into a medium bowl and dress with olive oil, salt and pepper to taste. If using sundried tomatoes in oil, chop up and taste before adding salt and pepper. Add as needed. Tear up herbs into small pieces and toss in with tomatoes.
Spread a thin layer of pesto onto cooled crostini. Add a dollop of stracciatella on top of pesto. Top with marinated tomatoes and extra virgin oil if desired and enjoy!