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Category: Bruschetta, Crostini and Canapes
Prep Time: Cook Time: Total Time:
15 slices of stale rustic Italian or French bread
1-2 cups of milk
kosher salt & pepper
2 balls of fresh or Bufala mozzarella, sliced thin
3 tbsp of Parmesan cheese
fresh basil and/or fresh oregano leaves
Lightly dip the slices of bread in milk and squeeze out the excess liquid.
Grease a large baking sheet w/ olive oil (or the bread will stick). Lay the bread on the baking sheet and tightly snuggle the slices together.
Sprinkle the wet slices of bread w/ kosher salt & pepper. Lay sliced mozzarella on top haphazardly over the bread.
Squeeze the cherry tomatoes in your hand and toss over the mozzarella cheese.
Sprinkle the grated Parmesan cheese on top and drizzle w/ olive oil and basil and/or oregano leaves.
Bake on the bottom of a 350F oven for 12-15 minutes, careful not to burn the bottoms of the bread.
Remove from oven and let set a minute or two, and serve with a spatula.
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STALE BREAD PIZZA
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Category: Bruschetta, Crostini and Canapes
Prep Time: Cook Time: Total Time:
15 slices of stale rustic Italian or French bread
1-2 cups of milk
kosher salt & pepper
2 balls of fresh or Bufala mozzarella, sliced thin
3 tbsp of Parmesan cheese
fresh basil and/or fresh oregano leaves
Lightly dip the slices of bread in milk and squeeze out the excess liquid.
Grease a large baking sheet w/ olive oil (or the bread will stick). Lay the bread on the baking sheet and tightly snuggle the slices together.
Sprinkle the wet slices of bread w/ kosher salt & pepper. Lay sliced mozzarella on top haphazardly over the bread.
Squeeze the cherry tomatoes in your hand and toss over the mozzarella cheese.
Sprinkle the grated Parmesan cheese on top and drizzle w/ olive oil and basil and/or oregano leaves.
Bake on the bottom of a 350F oven for 12-15 minutes, careful not to burn the bottoms of the bread.
Remove from oven and let set a minute or two, and serve with a spatula.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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