- Drain and chop the mozzarella, then let it melt over a very moderate heat in a saucepan with milk.
- Meanwhile, toast the slices of bread and, to taste, rub them with the garlic;
- Season them with a little extra-virgin olive oil.
- Pour on the bruschetta the melted mozzarella, sprinkle with the chopped rosemary and season with a pinch of salt.
- Serve warm. by L’Arte della Bruschetta – Fettunte, crostoni and crostini. Editions of Baldo February 2012
Instructions
Ingredients
4 slices of large-sized bread (pugliese, toscano, homemade)
2 cloves of garlic (optional)
extra-virgin olive oil
50 gr of mozzarella
1/2 glass of milk
1 sprig of rosemary
salt