Bruschetta Caprese

• 6 to 12 Italian bread slices (depends on the size of your bread)
• 1 cup Extra Virgin Olive Oli
• 1 tablespoon dry oregano
• salt
• 1 garlic clove
• 1/2 cup ready tomato Tomato and Basil Sauce, I like the Barilla one
• 4 vine-ripened tomato, sliced
• 2 balls of shredded fresh mozzarella
• 1/4 cup shredded Emmenthal Cheese
• 1/4 cup shredded fresh Basil leaves
• 3 Cherry Tomatoes, halved for decoration
• 6 fresh leaves of basil for decoration
• Extra Virgin Olive Oil to drizzle

1. Preheat the oven to 350u0b0 with a metal tray inside so it warms up.
2. Shred the mozzarella and leave in a sieve to remove as much water as possible.
3. Slice the tomatoes and put in a sieve to get rid of any extra vegetation water.
4. Shred the basil leaves with your fingers so they don't turn black from the blade of a knife.
5. In a bowl mix the olive oil with the oregano and salt.
6. Cut the garlic in half so you have a flat surface to work with.
7. VERY lightly rub one side of the toasted bread with garlic and generously brush with the olive oil and oregano mixture. Put back in the oven for 3 minutes.
8. Remove from the oven and baste with the Tomato and Pesto sauce, cover with tomato slices, sprinkle with a little salt, thinly shredded basil leaves, put the sliced tomatoes, cover with shredded mozzarella, the shredded Emmenthal, drizzle with a little Olive Oil and put back in the oven until mozzarella melts and becomes light golden colour.
9. Plate the Bruschettas, add half a cherry tomato, 2 basil leaves, drizzle with Extra Virgin Olive Oil and serve immediately. Nice with a salad.
10. Note: If you want to make life even easier, use powder garlic in the oregano olive oil mixture and you can save yourself some time. Just don't overdo the garlic powder.
11. Note 2 - Want a little kick on your bruschettas, add some chilli flakes to the olive oil oregano mixture!
12. Note 3 - If you find scamorza, a dry mozzarella, it works better as it has no water and doesn't sogg up the bread as much.

bread, oregano, salt, garlic, basil sauce, tomato, mozzarella, shredded emmenthal cheese, fresh basil, tomatoes, fresh leaves of basil, extra virgin

Taken from food52.com/recipes/8226-bruschetta-caprese (may not work)