If you’re looking for something simple to serve to guests, look no further. Beloved Cincinnati food writer Polly Campbell came up with a bruschetta recipe that adds a Cincy twist. “The goetta offers a mild meatiness and a little crunch that works well with the brighter flavors of tomato and basil,” she says. Plus, each one of these ingredients can be purchased on the Findlay Market Shopping App!
Makes 8 servings
Ingredients:
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8 slices crusty French bread
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Olive oil, for drizzling
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3 oz goetta, crumbled and cooked crisp
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4 oz fresh mozzarella, diced in small cubes
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1 ripe tomato, diced
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4 basil leaves, thinly sliced
Directions:
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Preheat broiler.
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In a bowl, mix together the cooked goetta and mozzarella. In another bowl, toss together the tomato and basil and drizzle with olive oil.
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Brush the bread with olive oil on both sides, and broil until crisp on one side, then remove from broiler. Flip the bread slices and top each slice with about 2 tablespoons of the mixture. Return to the broiler for a minute or two until mozzarella melts. Top each toast with about a tablespoon of the tomato mixture.
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Serve warm on a big platter. Tell your guests, “Yes, it’s goetta.”
