I love Italian food. Partly due to the fact that most of the dishes do not need a particularly wise and there are no complicated technology. It is simple and it's very tasty. Bright and emotional to taste like the Italians themselves.
And I really love all kinds of bruschetta, because it is very tasty, simple and fast. Bruschetta with tomato, bruschetta with eggplant, bruschetta with mushrooms, bruschetta with goat cheese, bruschetta with... with everything that you have in the fridge! And today I want to offer you a beautiful and delicious video recipe for bruschetta with tomato, basil and mozzarella.
As now find young garlic is almost impossible, it is better to take the old and chesnodavku per approximately 1 clove 2 small bruschetta (slices of bread the size of both the video). Old Garlic "bite" is much stronger than the young, and leaves a long aftertaste. So do not overdo it.
And once again I remind you how to remove the smell of garlic from hands - Rub with cold water, spoon, fork and table knife made of stainless steel. This can be any object of kitchen utensils, as long as it was made out of stainless steel.
Mozzarella may be replaced with any cream cheese, preferably not sharp and not salty. Though here it must be quite a small amount, so I highly recommend you do not replace the cheese.
And do not forget that 350 Fahrenheit equal to about 176 degrees Celsius - be careful and make sure that the bread is not burnt;)
Tomato Bruschetta from John Craig Ross on Vimeo.