Cherry Tomato, Bocconcini And Basil Bruschetta - cooking recipe

Ingredients

3 tablespoons extra virgin olive oil, plus extra for sprinkling
1 teaspoon balsamic vinegar
salt & freshly ground black pepper
12 bocconcini, halved or 13 ounces mozzarella cheese, cubed
20 ripe cherry tomatoes, halved
1/4 cup torn fresh basil leaf, plus extra for serving
4 slices thick country bread, preferably sourdough
2 cloves garlic, peeled and halved
1 cup arugula leaf

Preparation

Whisk together three tablespoons of the olive oil and the balsamic vinegar in a bowl.
Season to taste with salt and pepper.
Stir in the cheese, tomatoes and basil leaves.
Set aside.
Grill the bread on both sides until lightly browned and crisp.
Rub one side of each slice of bread with the garlic, then sprinkle with olive oil.
Cover each slice of bread with several arugula leaves.
Spoon the tomato and cheese mixture over the arugula.
Sprinkle each bruschetta with additional olive oil, then top with basil leaves.
Serve immediately.