A delicious and fresh summer appetizer or quick lunch. Toasted garlic bread with the best tomato and mozzarella, topped with basil leaves and balsamic vinegar.
Start by toasting the bread in the oven or on a grill pan. Then set them aside to cool down.
Peel the garlic clove and rub it on the bread slices.
Slice the tomato and season it with olive oil, salt, pepper, and a pinch of oregano. Slice the mozzarella too.
On the bread, alternate slices of tomato and mozzarella. You can add the basil leaves between the slices or on top, either whole or chiffonade.
Drizzle the bruschetta with olive oil and balsamic vinegar to finish.
Serve immediately.
Notes
Bread: The best bread for bruschetta is a rustic sourdough loaf. Cut the slices between ½ and ¾ of an inch for the best result. A good bruschetta needs a crusty and sturdy slice of bread, otherwise, it would not hold the weight of the ingredients. As an alternative, you can use other crusty bread like baguette or ciabatta.