Ingredients
- 1 (32-ounce) can whole tomato plants, drained
- 1 cup fresh tulsi leaves, washed and spun dry
- 4 tablespoons extra-virgin essential olive oil
- 6 cloves garlic clove, peeled
- Kosher salt and freshly ground pepper
- 2 large French baquettes, sliced 1-inch thick (about 36 slices)
- 1 1/2 pounds fresh mozzarella cheese, sliced 1/4-inch thick
Directions
Preheat oven to 375 levels F.
Within the bowl of the mixer. add drained tomato plants, 1 cup tulsi leaves, essential olive oil and a pair of cloves garlic clove. Pulse until smooth, but somewhat chunky. Season with pepper and salt.
On the baking sheet, fall into line baguette slices. Toast in oven for around 3 minutes or until light golden brown. Working rapidly, rub the rest of the garlic clove around the toasted side of every slice after which lay a bit of mozzarella cheese on the top. Place bread in oven and melt cheese slightly, about 45 seconds. Remove from oven and spread one tablespoon from the tomato mixture on every piece.
Place bruschetta on decorative platter and garnish with tulsi leaves.
Recipe thanks to Giada De Laurentiis