 |
Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
This is a fail proof version of bruschetta! They turn out so yummy, I can't keep them on the plate for more then 15 minutes. When I make this recipe, the pieces don't see the next day. No Complaints about this recipe! Ingredients:
4 english muffins, split |
4 cloves garlic, minced |
2 tablespoons butter |
1 tablespoon chopped fresh basil |
4 large fresh tomatoes, peeled and chopped |
8 black olives, pitted and halved |
1 tablespoon tomato paste |
1 tablespoon olive oil |
2 teaspoons lemon juice |
1 teaspoon honey |
4 slices mozzarella cheese, halved |
salt and pepper to taste |
Directions:
1. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Toast muffin halves under broiler until golden, about 2 to 3 minutes. Mix garlic, butter, and basil together in a small bowl; spread butter mixture evenly onto each toasted muffin half.
2. Combine tomatoes, olives, and tomato paste in a large bowl; set aside. Whisk together the olive oil, lemon juice, and honey in a small bowl. Spoon some of the tomato mixture onto each muffin, then drizzle the olive oil mixture over the top, place a piece of mozzarella on top, and season with salt and pepper.
3. Return muffins to broiler; cook until the cheese has melted, 1 to 2 minutes. Serve immediately.
|
|