Bruschetta with rosemary and mozzarella, a tasty and very quick starter to make, perfect for an appetizer or a delicious starter. A recipe with a few basic ingredients: bruschetta bread, mozzarella, rosemary, a little milk and in less than 10 minutes you’ll be ready to serve.
You can accompany them with bruschetta with peppers and anchovies or with a colorful bruschetta with peppers and cheese, all very simple and appetizing.
Today’s bruschetta has an unmistakable scent of rosemary that goes well with the lighter flavor of milk for a really surprising result. Let’s prepare them together!
Also try:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Grill, Oven, Griddle
- Cuisine: Italian
- Seasonality: All seasons
- Energy 401.15 (Kcal)
- Carbohydrates 27.50 (g) of which sugars 2.79 (g)
- Proteins 16.33 (g)
- Fat 25.39 (g) of which saturated 9.18 (g)of which unsaturated 5.10 (g)
- Fibers 1.64 (g)
- Sodium 520.00 (mg)
Indicative values for a portion of 135 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 slices bread (rustic)
- Half cup milk
- 7 oz mozzarella
- 1.5 oz extra virgin olive oil
- A few sprigs rosemary
Tools
- Toaster
- Mezzaluna
Recipe: bruschetta with mozzarella and rosemary
The first thing to do for a successful bruschetta is to toast the bread well. You can do this using a toaster to brown the slices on both sides, but if you don’t have this appliance you can toast the bread in the oven, on a griddle, or better yet on the grill for a great fragrance.
Once all the bread slices are toasted, place them on a plate and drizzle with the oil (about one tablespoon per slice).
In a saucepan, melt the mozzarella cut into pieces with some milk over low heat, and in the meantime, finely chop the rosemary needles with a mezzaluna.
Now place the melted mozzarella on each bruschetta, sprinkle with rosemary, and season with salt.
Here they are ready to serve, our bruschetta, tasty and very easy to make, you’ll see everyone will love them! If you want, you can also prepare them as crostini using a baguette.
You can even prepare the bruschetta with rosemary in the oven. In this case, just place the mozzarella slices directly on the untoasted bread but drizzled with a little oil (as in the first version), sprinkle with chopped rosemary, and season with salt.
Bake in a static oven at 392°F until the mozzarella begins to melt and the bread browns.
Storage and Tips
Storage: Bruschetta with mozzarella and rosemary should be eaten as soon as they are made, otherwise the bread becomes hard.
Tips: These bruschetta can be made either with or without an oven. In the second version, the bruschetta will be even softer and the mozzarella more melted.
