Bruschetta with Mozzarella

For the bruschetta with mozzarella, sauté the tomatoes and garlic in a hot pan with olive oil. Season to taste with salt, bell pepper, paprika powder, sugar and basil and leave to infuse for another 5 minutes. Put the hot bruschetta on the ciabatta, place the finely chopped mozzarella on top and let it melt and garnish with basil.

Related Recipes:

Mozzarella Tomatoes Au Gratin with Cream PolentaPREPARATION Remove the stem end from the tomatoes, dip briefly in boiling water and immediately quench in... Salad with Quinoa and Avocado DressingFor the salad with quinoa and avocado dressing, first of all, cook the black quinoa in double the amount of... Baked Hemstitch FrittersFor the baked Saumaisenfleckerl, first grind the smoked meat together with the onions and garlic several times... Bruschetta with Sun Dried TomatoesFor the bruschetta, drain the sun-dried tomatoes and cut them as small as possible (chop them in a food... BruschettaQuarter tomatoes, remove seeds and cut into 1 cm pieces. Preheat oven to broil setting. Crush garlic cloves... Steamed Gilthead on a Bed of Vegetables From the SteamerFor the dorade, pluck basil leaves and chop finely. Wash the orange in hot water, dry, finely grate the peel... BruschettaPreheat oven to broiling position. Cut tomatoes into quarters, remove seeds and cut into pieces of about 1 cm... Nicoise Salad À La NovelliWash the lettuce and spin dry. Peel the cucumber, cut in half, remove the seeds, slice and lightly salt... Roasted Pork Tenderloin with Creamy Broccoli PureeFor the broccoli puree: Cut the broccoli into small pieces, with onion and garlic, sauté in oil in a spacious... Watercress Salad with Croutons, Mango and Mozzarella CheeseFor the watercress salad, mix honey, vinegar and olive oil and season with salt and pepper. Cut the green...