Cherry Tomato and Cannellini Bean Bruschetta with Fresh Mozzarella is such an amazing appetizer. In fact, I don’t even want to call it an app because I can actually eat it as a meal. The flavors here are just incredible. With just under 11 ingredients (that you might even have on hand) and under 30 minutes you can create this delicious recipe that will wow your family or friends. Give it a try. Trust me you won’t be disappointed.
Cherry Tomato and Cannellini Bean Bruschetta with Fresh Mozzarella
½ of a Large Tomato – – halved
2 tbsp. Extra Virgin Olive Oil
1 Cloves of Garlic- sliced thinly
1 Pint of Cherry Tomatoes
1 Can of Cannellini Beans – Drained and Rinsed
6 Fresh Basil Leaves- Chopped
6 Slices of Fresh Mozzarella- Reserve the rest for snacking
1 tsp. Grated Pecorino
½ Tsp. Salt
½ Tsp. Pepper
1 Small Loaf of Crusty Italian Bread- Sliced
Set the oven to 400 degrees. Grate the tomato using a grater in a bowl and discard the skins. In an oven safe frying pan (I use cast iron- 6 inch) heat the olive oil and garlic on a low flame. Cook for about 5 minutes and add in the cherry tomatoes. Let them cook for about two minutes and then begin to break them apart into small chunks using your wooden spoon. Cook for another 2 minutes or so and add in the grated tomato and basil. Season with salt and pepper. Cook on low for 5 minutes and add in the cannellini beans. Stir gently and cook for 10 minutes on low to medium heat.
In the meantime, put the bread (drizzled with olive olive) in a single layer on a baking sheet and toast on both sides. Raise the oven temp to broil. Add the grated Pecorino to the top of the beans then a single layer of mozzarella, and put in the oven. Watch closely because you do not want to burn this. The mozzarella should be melted and slightly charred. Remove from the oven and serve with toasted bread.
Note, you can do all of this ahead of time. Except do the last step of the mozzarella in the broiler before serving.