Ingredients
Scale
For the bruschetta
- 8 roma tomatoes, seeded and diced
- 2 cloves garlic, grated
- ¼ cup basil, chiffonade
- 4 tablespoon extra-virgin olive oil
- 1 teaspoon kosher salt
For the garlic bread
- 1 loaf Italian bread, sliced horizontally
- ½ cup unsalted butter, softened
- 2 tablespoon olive soil
- 1 teaspoon dried oregano
- 4 cloves garlic, grated
- 1 teaspoon kosher salt
- 1 cup shredded mozzarella cheese
Instructions
- Prepare the bruschetta: in a mixing bowl, toss together the diced tomatoes, basil, garlic, olive oil and salt. Set aside.
- Turn the broiler to high.
- Spread the butter on each half of the loaf of bread. Place the halves side by side on a baking sheet and broil for 1 to 2 minutes, just until the bread is starting to toast around the edges.
- Remove the baking sheet, but leave the bread on the baking sheet.
- Spoon the bruschetta over the garlic bread in even layers. Sprinkle the cheese over both halves.
- Broil another 1 to 2 minutes, until the cheese is melted.
- Slice each loaf half into 6 pieces and transfer to a serving plate.