- With the rack in the highest position, preheat the oven’s broiler.
- In a 28 x 18-cm (11 x 7-inch) baking dish, combine the tomatoes, garlic and oil. Season with salt and pepper. Broil for about 10 minutes or until the tomatoes burst and their skin begins to blacken slightly. With a fork, gently press each tomato.
- Place the bread slices on a baking sheet and sprinkle cheese on each slice. Broil until the cheese has melted and the bread begins to brown.
- Top each toasted slice with a tomato. Garnish with a basil leaf and grate lemon zest, to taste, directly onto the bruschetta. Sprinkle with salt and pepper.
Good to know
You can use this same bruschetta topping over pasta. Just add the cold or warm topping to 375 g (3/4 lb) cooked pasta with double the bocconcini.