Winter tomato bruschetta – a delicious recipe with Salt, Tomatoes, Black Pepper, Olive Oil, Mozzarella, Garlic. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Heat the oven to 160 degrees C/320 degrees F.
2
Place a baking parchment on a tray and spread the coarse salt generously.
3
Slice the tomatoes in half and place on the salt, cut side up.
4
Sprinkle with freshly grounded pepper and leave in the oven to dry for 40-50 minutes.
5
Slice the ciabatta thinly, drizzle with some olive oil and place on a hot grill for a few minutes, until golden brown.
6
Slice the mini mozzarella balls in half and place in paper towel to dry.
7
If using garlic, peel it, cut in half and gently rub the ciabatta.
8
To serve, arrange the ciabatta pieces on the serving plate, place the tomato and mozzarella pieces on top, tear some fresh basil leaves and drizzle with olive oil and balsamic vinegar.
9
Enjoy!
357
kcal
Calories
31
g
Fat
5
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2-78 ounces, weight Coarse Salt, 7 ounces, weight Cherry Tomatoes, 1/4 Tablespoons Black Pepper, 1 loaf Ciabatta, and more.
Yes, Winter tomato bruschetta falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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