Name: Zesty Herb Bruschetta
Ingredients: 4 cups tomatoes of choice, cut into bite sized pieces; 1 ½ cups fresh mozzarella, cut into small pieces (We used the mini mozzarella balls, halved); 1 cup fresh basil, chopped; 3 garlic cloves, chopped; 4 T fresh lemon juice; 1/3 cup Pinehurst Olive Oil Co. Black Pepper Olive Oil; ¼ cup Pinehurst Olive Oil Co. Neapolitan Balsamic; Vinegar, drizzle more as a garnish before serving; 1 T Seasonella seasoning salt; 2 tsp. fresh cracked black pepper; 2 T Pinehurst Olive Oil Co. Black Pepper Olive Oil; 1 tsp. Seasonella seasoning salt

Ingredients

Scale

Bruschetta:

4 cups tomatoes of choice, cut into bite sized pieces
1 ½ cups fresh mozzarella, cut into small pieces (We used the mini mozzarella balls, halved)
1 cup fresh basil, chopped
3 garlic cloves, chopped
4 T fresh lemon juice
1/3 cup Pinehurst Olive Oil Co. Black Pepper Olive Oil
¼ cup Pinehurst Olive Oil Co. Neapolitan Balsamic
Vinegar, drizzle more as a garnish before serving
1 T Seasonella seasoning salt
2 tsp. fresh cracked black pepper

French Baguette: (Can also use store bought French rounds if short on time!)

2 T Pinehurst Olive Oil Co. Black Pepper Olive Oil
1 tsp. Seasonella seasoning salt

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Instructions

Preheat oven to 400 degrees.
Slice French baguette into small rounds. Place on parchment lined baking sheet, drizzle with Black Pepper Olive Oil, and season with Seasonella seasoning salt. Bake in oven for 12 minutes flipping halfway through, until toasted lightly brown.
In a large bowl, combine tomatoes, mozzarella, basil and garlic. Mix until combined.
Add Black Pepper Olive Oil, Neapolitan Herb Balsamic Vinegar, lemon juice, and Seasonella salt. Stir well.
Place in refrigerator to marinate 30-60 minutes.
Before serving drizzle with additional Neapolitan Herb Balsamic Vinegar and fresh cracked black pepper.