I was recently sent a cookbook called Organically Raised: Conscious Cooking for Babies and Toddlers by Anni Daulter. I really enjoyed this cookbook and I wish I would have had it when my kids were firstborn. It’s filled with healthy and delicious recipes that are healthy, flavorful, and delicious for babies, toddlers, and adults. I made this mozzarella bruschetta for dinner and it was a huge hit with all of us. I loved the combination of crunchy bread, tart balsamic vinegar, garlicky tomatoes, and oozing cheese. I will be making this recipe again and again. Thanks for the beautiful cookbook, Anni!
- 1/4 cup of olive oil
- 6 oz grape tomatoes, quartered
- A handful of basil leaves, chopped
- 2 cloves of garlic, minced
- 1/4 cup of balsamic vinegar
- 1 ball of fresh mozzarella
- 1 loaf of ciabatta bread
- Sea salt and freshly cracked pepper, to taste
How to Make Mozzarella Bruschetta
Preheat the oven to 350 degrees.
Slice the ciabatta bread down the center into two halves then slice each half into four pieces. In a bowl mix the oil, tomatoes, basil, garlic, vinegar, sea salt, and freshly cracked pepper, to taste then toss until evenly coated.
Place the slices of bread onto a baking sheet then spoon the tomato mixture onto each piece evenly. Top with slices of mozzarella cheese.
Click here for a printable version of this recipe – For the Love of Cooking.net
Adapted Recipe and photos by For the Love of Cooking.net Original recipe by Organically Raised Conscious Cooking for Babies and Toddlers