Bruschetta with Mozzarella Recipe NuWave Oven

This recipe is for super easy Bruschetta with Mozzarella is very fast and delicious. The perfect appetizer before a fancy meal or for game day.

This recipe has two steps to it, so make sure that you prepare ahead of time to be able to have time for the tomatoes to marinade properly. I would recommend at least 4 hours, so even the night prior will be excellent and full of flavor.

The balsamic vinegar is tangy and full of flavor, but if you don’t want it as strong, you do not need to put as much in as I listed below.

I prefer the flavor of Italian Parsley however, if you prefer fresh Basil leaves you may absolutely substitute!

Of course, if you can make your own fresh loaf of French Bread, this will be the most perfect treat for you. But if you are pressed for time, or have not yet perfected your bread recipe, store-bought French Bread loaves will work just fine!

Ingredients for Bruschetta:

1 Loaf Thin sliced French Bread. Or slice yourself about 1/4 inch thick slices

Sliced Mozzarella cheese (the nice Mozzarella served by the deli)

1-16 Oz package of Grape tomatoes

2 Tablespoons of Extra Virgin Olive Oil (for the tomatoes)

1 Tablespoon of Balsamic Vinegar

Salt and pepper to taste

Additional Extra Virgin Olive Oil to drizzle over the top after cooking

Chopped fresh Italian Parsley or Basil

1/2 Cup of Extra Virgin Olive Oil to baste onto the precooked French Bread Slices

Kitchen Utensils needed:

NuWave Oven
Basting brush
Small Tupperware container with lid for the tomato marinade
Paring knife
Cutting board
Small bowl to hold additional Olive Oil to baste onto bread

Prepare the Tomato Marinade:

Preparation time: 15 minutes

Rinse the tomatoes with cold water
Slice the tomatoes in quarters and place into the Tupperware container
Pour olive oil over top of the tomatoes
Pour balsamic vinegar over top of the tomatoes
Sprinkle salt and pepper over the top
Take a spoon and mix gently so as not to crush the tomatoes
Cover the Tupperware container and place in fridge for at least 4 hours to chill

Cook the Bruschetta in your NuWave Oven:

Preparation and cook time: 15 minutes

Pour about 1/2 Cup Olive Oil into small bowl
Lay out the slices of French Bread onto the NuWave metal grill (you will be able to make about 6-8 slices per NuWave use)
Dip your basting brush into the small bowl containing Olive Oil
Using the basting brush, brush a thin layer of Olive Oil onto the French Bread slice
Turn the French Bread slices over
Using the basting brush, brush a thin layer of Olive Oil onto the French Bread slice

Open the Mozzarella and if not already sliced, slice into thin pieces (about 1/4 inch thick)
Take a slice of Mozzarella and place on top of each slice of bread
Grab your pre-made tomato marinade out of the fridge, stir gently
Take a couple of spoonfuls of your tomato marinade and place over top of each Mozzarella slice
I usually spoon a little extra marinade juice out of the bottom of the container and drizzle over the top of each slice

Place the lid on top of the NuWave Oven
Cook at 350F for 5 minutes

Meanwhile, cut some of the Italian Parsley leaves off, rinse and roughly dice

When the NuWave has finished, check the Mozzarella and see if it is melty enough, if not, cook an additional 1-2 minutes
Open the lid and pull the melty slices off the NuWave Oven grill and place on your serving plate
Sprinkle the freshly cut Italian Parsley leaves and lightly drizzle fresh Olive Oil over the top

Serve immediately!

Important notes for you:

Feel free to add flavors that you want to the marinade like garlic or Basil

If you want your marinade to be more tangy add more Balsamic Vinegar and if you want less tangy, use more Olive Oil

Add as many spoonfuls of tomatoes to the top of each slice, keep in mind the more juice that you add, the bread will get soggier. So I scoop about 2 teaspoons of tomatoes (with the juice drained by holding against side of Tupperware) then I spoon 1 Teaspoon of the marinade over the top of the tomatoes.

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