Tomato, GO Veggie! Lactose Free Mozzarella Block, and Basil Bruschetta with Balsamic Vinegar

Tomato, GO Veggie! Lactose Free Mozzarella Block, and Basil Bruschetta with Balsamic Vinegar

Chef’s Note: GO Veggie! Grated Parmesan Flavor Topping can be added to this recipe.  This dish could also be heated under a broiler after topping the bread with the mixture. Try adding toasted fennel seeds or crushed red pepper to the mix for a unique flavor.

Servings: 2

Lactose Intolerant
Recipe Directions
Nutrition Information

Ingredients

  • 6 slices whole wheat French bread (or Ciabatta bread)
  • 2 tomatoes, diced into ¼” pieces
  • ¼ cup fresh basil leaves, packed loosely, chopped
  • 2 ounces GO Veggie! Lactose Free Mozzarella Block
  • 1 teaspoon minced garlic
  • 1 teaspoon extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • Kosher salt and black pepper as needed

Instructions

In a toaster oven or an oven set on the high broiler setting, toast ¾” slices of the French bread until toasted evenly. Flip the bread and toast on the other side. Reserve.

In a medium size mixing bowl, add together the chopped tomatoes, chopped basil, chopped garlic, olive oil and balsamic vinegar. Season with salt and pepper. Let sit for 5-10 minutes to let the flavors marry.

No more than 5-10 minutes before serving, spoon the tomato mixture onto the the bread. Place cubes of the block on top of the tomato mixture.