Baked bruschetta is a quick, easy, and tasty entree or a light meal. Originally created as a way to use stale bread, baked bruschetta is the ultimate peasants’ dish. My mum used to make them often for dinner, not only to get rid of the 3 days old half loaf of bread but especially when she didn’t feel like cooking: slice the bread, top it with what you fancy, bake. It is as easy as it gets! As a child, I called it pizza bread and to me, it was the best thing ever. Today I make it for my children, and they love it!
Ingredients for 4 portions:
8 slices of bread (preferably a couple of days old)
8 tbsps of tomato passata
150 gr of mozzarella
2 tbsps of grated parmesan cheese
a few leaves of chopped basil, or dried oregano
extra virgin olive oil
salt and pepper to taste
- Preheat the oven to 200°C. Line an oven tray with greaseproof paper. Place the sliced bread on the tray, then spoon one tablespoon of tomato passata on each slice. Spread it evenly.
- Cut the mozzarella into small pieces and sprinkle on the bread. Season to taste. Dust with grated parmesan, then sprinkle with the oregano or the chopped basil leaves. Finally, drizzle everything with a little olive oil.
- Put the tray on the middle shelf of the oven, and bake for about 30 minutes, or until the mozzarella has melted. Be careful not to let it brown: the mozzarella has to stay white and soft. Serve your baked bruschetta warm with a nice green salad.
Baked bruschetta is better eaten warm from the oven. However, it can be consumed cold, even though is not as tasty, as the bread tends to become too soggy. Do not reheat!