Bruschetta with Coppa, Basil and Mozarella
Bake the bruschetta on a baking tray for 2-3 minutes on one side until golden.
While still hot, rub the un-toasted side of each piece with the garlic.
Spread half a teaspoon of the NoMU Stir onto each slice and place a piece of basil on top.
Fold the torn coppa on top of the basil and top with the mozzarella.
Place under a hot grill for a few minutes until the cheese has melted.
Finally add a sprinkling of salt and pepper and a drizzle of olive oil.
Serve while warm.
Wine suggestions
Definitely a bubbly. This is quite a light lunch dish.
The biscuit in the bubbly would be lovely with the basil and mozarella!
I would recommend the Villiera Monro Brut 2001, I had it in a tasting the
other night and it was fantastic, complex, clean and perfectly balanced.
Ingredients
1 baguette, cut into 1½cm slices
1 whole garlic clove, peeled
60ml prepared NoMU Stir
Tomato & Herb or Tomato & Chilli
1 handful of basil leaves, torn
6 slices coppa, torn in half
4 slices mozzarella cheese,
torn into 3 smaller pieces
NoMU Just Salt
and NoMU Just Pepper
