- Ten large opal basil leaves
- Four ounces fresh thin sliced mozzarella cheese
- One pound bread loaf
- One cup extra virgin olive oil
- Seven cloves garlic
- Two sprigs opal basil
- Salt and pepper to taste
Chop the garlic in half and diagonally cut the bread into three quarter inch slices. Grill the bread for two minutes on one side. Remove and rub the toasted side per each slice with the cut garlic, and then place a slice of the cheese on top. Grill the other side with the cheese up. Take off the fire and put on a large serving platter. Drizzle the slices with the olive oil, and sprinkle them with a little coarse salt and black pepper. If you are using the basil, sprinkle it over the bruschetta and garnish the platter with the basil sprigs. Serve immediately, passing more olive oil on the side if you like. Ideal to dip in an olive oil dipping dish. This bread dipping combination is an excellent healthy appetizer. Pour your olive oil from an olive oil cruet into the unique swirl design dipping dish and you have a very gourmet appetizer.