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Whole wheat bruschetta with tomato and fresh mozzarella

mozzarella tomato wholewheat bruschettaWhole wheat bruschetta with tomato and fresh mozzarella: Now I really do love to cook and always appreciate an interesting recipe. However, sometimes there isn’t time for anything elaborate, especially when you have a table full of gesticulating Italians to feed. Pulling something out of the ‘kitchen hat’ with a triumphant ‘TUH DUH!!’ can be quite the challenge. And so it came to pass that I invented the Tomato and Mozzarella Croissant and the whole wheat tomato and mozzarella bruschetta.

I was so pleased with myself that as the table full of Italians amused themselves with conversation, I quietly beavered away in the kitchen and documented my efforts with a series of photographs …. just for you.

Ingredients (the amounts will depend on how many people you have waiting at your table):

  • Thinly sliced wholemeal bread
  • Fresh mozzarella, sliced into small pieces
  • Fresh tomato, finely chopped
  • Garlic granules, I am ashamed to say that I didn’t have any fresh at the time
  • Pinch of salt
  • Olive oil

mozzarella tomato wholewheat bruschetta

  1. Preheat the grill (broiler).
  2. Drizzle each of the slices of bread with olive oil and arrange them in one layer on a baking tray.
  3. Place them under the grill to brown.
  4. Meanwhile mix the tomato with the garlic and a pinch of salt.
  5. Turn each of the pieces of bread over and sprinkle with a little salt.
  6. Divide the mozzarella and tomato between each one and place under the grill until the mozzarella melts.
  7. Serve, drizzled in a little more olive oil while they are still warm.

Published by thebigdreamfactory

My name is Susie Evans-Ardovini and I created The Big Dream Factory. I was born in the UK and have been a chef and restauranteur for over 30 years. During this time I have also lived in France and Italy where I visited many beautiful places and met many wonderful people. I am particularly impressed with the Italian way of life and their approach to food. Many families work extremely hard to grow and produce their own salumi, cheese, wine and olive oil which means that they have a wealth of knowledge and experience, most of which has been handed down through countless generations. It is no different in the kitchen. Nearly all foods served at an Italian table have been gathered from someones garden or field, and is then served alongside homemade, pasta, gnocchi, and countless dishes that could not be recounted in this tiny space since each family's knowledge is unique ... well, you can only imagine. I have walked Rome, climbed to the top of the Vatican, seen Milan, Venice, the Cinque Terre, climbed mountains, walked The Path of the Gods, wandered the great city of Napoli, lived on the little Island of Ponza and gathered a pile of friends, family and photographs as well as invalueable experience along the way. I became a new immigrant to the U.S.A on December 15th, 2013. With the support of many great friends and a passion (bordering on obsession), I am here in search of the American Dream and to bring you the natural flavours and vibrant colours of Italy. All my pasta, gnocchi and biscotti are made by hand just as I saw Italians do in homes and good restaurants all over Italy, every day and sometimes, twice a day. I hope you enjoy my creations and invite you to share your comments, photographs and recipes with me on Facebook or Twitter. In return I of course, will share beautiful Italy with you.

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