Bruschetta with tomatoes, mozzarella and olives recipe
I usually serve bruschetta as a starter before the meat is cooked, and no sooner is a plate of it put in the centre of the table than it magically disappears and I get requests for more.
Ingredients
- 4 slices of good country bread
- 1 large garlic clove, peeled
- 4 tbsp extra virgin olive oil
- 12 cherry tomatoes, quartered
- 1 ball of buffalo mozzarella, roughly torn
- 12 pitted black olives
- 1 pinch of dried oregano
- 1 pinch salt
- 8 fresh basil leaves
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