Dos Aguilas Olive Oil

Pete's Bruschetta

A signature bruschetta featuring three types of tomatoes - Roma, Early Girl, and cherry - topped with creamy buffalo mozzarella and baked until golden and bubbly.

Prep: 20 min · Cook: 15 min · 8 servings · Easy

Ingredients

  • 1 baguette or Italian bread, sliced 1/2-inch thick
  • 2 Roma tomatoes, diced
  • 2 Early Girl tomatoes, diced
  • 1 cup cherry tomatoes, halved
  • 3 cloves garlic, minced (plus 1 clove halved for rubbing)
  • 1/4 cup fresh basil, chiffonade
  • 1 teaspoon Italian seasoning
  • 8 oz buffalo mozzarella, sliced or torn
  • 3 tablespoons Dos Aguilas Extra Virgin Olive Oil
  • Fresh sage leaves, finely chopped (optional)
  • 1/2 teaspoon lemon pepper (optional)
  • 1/2 teaspoon truffle salt
  • Freshly ground black pepper

Instructions

  1. Preheat oven to 400°F
  2. Combine all three types of diced tomatoes in a bowl
  3. Add minced garlic, basil, Italian seasoning, and olive oil
  4. If using, add chopped sage and lemon pepper
  5. Season with truffle salt and pepper, let marinate 15 minutes
  6. Toast or grill bread slices until lightly golden
  7. Rub warm bread with cut side of halved garlic clove
  8. Arrange bread slices on a baking sheet
  9. Spoon tomato mixture generously onto each toast
  10. Top each with slices or pieces of buffalo mozzarella
  11. Bake at 400°F for 10-15 minutes until cheese is melted and bubbly
  12. Drizzle with additional olive oil and serve immediately