Mozzarella Tomato Basil Bruschetta

Serves 8



1 loaf (1 lb.) Italian bread

1/3 cup olive oil

2 cloves garlic, minced

1/2 tsp. kosher salt

1/4 tsp. freshly ground black pepper

1/4 tsp. crushed red pepper flakes

1 Roma tomato, diced

1-1/2 cups (6 oz.) Sargento® ChefStyle Shredded Mozzarella Cheese

6-7 leaves fresh basil, chopped



Cut bread in half lengthwise. Place cut-side up on foil-lined baking sheet. Combine oil, garlic, salt, pepper, crushed red pepper; brush over bread. Top evenly with chopped tomato and mozzarella.


Bake in preheated 500°F oven 3 minutes, or until cheese is melted and edges of bread are browned.


Cut into 1-inch pieces. Sprinkle with fresh basil and serve.