Cherry Tomato, Bocconcini and Basil Bruschetta

Cherry Tomato, Bocconcini and Basil Bruschetta

Ingredients

• 3 tablespoons extra virgin olive oil, plus extra for sprinkling
• 1 teaspoon Celia's Traditional balsamic vinegar PLUS Drizzle
• salt & freshly ground black pepper
• 12 bocconcini, halved or 13 ounces mozzarella cheese, cubed
• 20 ripe cherry tomatoes, halved
• 1/4 cup torn fresh basil leaf, plus extra for serving
• 4 slices thick country bread, preferably sourdough
• 2 cloves garlic, peeled and halved
• 1 cup arugula leaf

Directions

1. Whisk together three tablespoons of the olive oil and the balsamic vinegar in a bowl.
2. Season to taste with salt and pepper.
3. Stir in the cheese, tomatoes and basil leaves.
4. Set aside.
5. Grill the bread on both sides until lightly browned and crisp.
6. Rub one side of each slice of bread with the garlic, then sprinkle with olive oil.
7. Cover each slice of bread with several arugula leaves.
8. Spoon the tomato and cheese mixture over the arugula.
9. Sprinkle each bruschetta with additional olive oil, then top with basil leaves and a drizzle of balsamic vinegar.
10. Serve immediately.