Ingredients
30 servings
Roma tomatoes
12.0
whole
garlic cloves
3.0
whole
Olive Oil
0.5
cup(s)
Basil Leaves (fresh)
1.0
cup(s)
Balsamic Vinegar
4.0
tablespoon(s)
Salt (to taste)
1.5
teaspoon(s)
Pepper (to taste)
1.5
teaspoon(s)
Salami (double pack)
2.0
bag(s)
Fresh Mozzarella
2.0
package(s)
Goat Cheese
1.0
package(s)
Baguette
2.0
whole
Red pepper flakes
0.25
teaspoon(s)
Dietary Restrictions
Wheat / Gluten
Pork
Dairy
Recipe Instructions
Dice plum tomatoes small. Finely chop garlic cloves. Slice fresh basil leaves into ribbons. Slice baguettes into 1/2 inch rounds.
Add the tomatoes, garlic, 3 tablespoons olive oil, red pepper flakes, basil and balsamic vinegar to a bowl. Season with salt and pepper. Let sit at room temperature while you toast the bread.
Slice take-and-bake loaves and put on grille until golden brown, about 5 minutes.
Serve bruschetta in small bowls on platter with toasted baguette. Goat cheese and fresh mozzarella sliced. Put goat cheese on plastic salad plate.