Cherry Tomato and Lemon Bruschetta
Cherry Tomato and Lemon Bruschetta
Ingredients
- 24 cherry tomatoes
- 2 garlic cloves, finely chopped
- 1/4 cup (60 ml) olive oil
- 4 bocconcini, each cut into 6 slices
- 24 slices of baguette, each 1/2-inch (1 cm) thick
- 24 small basil leaves
- 1 lemon
- Fleur de sel and pepper
Instructions
- With the rack in the highest position, preheat the oven’s broiler. Line a baking sheet with foil.
- In an 11 x 8-inch (28 x 20 cm) baking dish, combine the tomatoes, garlic and oil. Season with salt and pepper. Broil for 10 minutes or until the tomatoes burst and their skin begins to blacken slightly. Remove from the oven. Gently press down onto each tomato with a fork.
- Place the baguette slices on the baking sheet. Divide the bocconcini among the bread slices. Broil until the cheese has melted and the bread is starting to brown.
- Top each toasted baguette slice with a tomato and garnish with a basil leaf. Grate the lemon zest directly onto the bruschetta. Sprinkle with fleur de sel and pepper.
Cherry Tomato and Lemon Bruschetta