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🥗 Bruschetta with Tomato and Mozzarella

325 kcal · 30 min · 4 servings

Ingredients

• 2 beefsteak tomatoes
• 170 g mozzarella
• 4 slices whole wheat toast
• 2 tbsp butter
• 2 tbsp white wine vinegar
• 4 tbsp olive oil
• salt
• pepper (from the mill)
• basil (for garnishing)

Instructions

1. 1. Wash the tomatoes thoroughly under running water.
2. 2. Remove the hard stem area from the top of the tomatoes.
3. 3. Slice the tomatoes into thin, even slices.
4. 4. Let the mozzarella drain well in a colander.
5. 5. Slice the mozzarella into rounds as well.
6. 6. Take a round cookie cutter with a diameter of about 7 centimeters.
7. 7. Cut out circles from the toast slices using the cutter.
8. 8. Heat a frying pan and melt the butter in it.
9. 9. Fry the toast circles in the hot butter until golden brown.
10. 10. Fry the toast circles on both sides.
11. 11. Remove the toast circles from the pan.
12. 12. Place the toast circles on kitchen paper to absorb excess fat.
13. 13. Whisk the vinegar and oil together in a small bowl.
14. 14. Season the mixture with salt and pepper to taste.
15. 15. Place one toast circle on each plate.
16. 16. Stack tomato and mozzarella slices alternately on the toast circles.
17. 17. Drizzle the salad with the prepared vinegar-oil mixture.
18. 18. Garnish the dish with fresh basil leaves.
19. 19. Serve the salad immediately.

Nutrition per serving

• kcal: 325
• Protein: 10 g · Fett/Fat: 26 g · Carbs: 12 g