---
title: "Recipe"
source: Panaversity Learn Agentic AI
source_url: https://github.com/panaversity/learn-agentic-ai
licence: Apache-2.0
domain: agentic-ai
subdomain: panaversity-agentic
date_added: 2026-04-25
---

Okay, here's a recipe for **Roasted Tomato and Mozzarella Bruschetta with Garlic-Basil Oil**, inspired by Southern Italian flavors, designed to highlight the fresh, simple, and seasonal nature of the ingredients:

**Recipe: Roasted Tomato and Mozzarella Bruschetta with Garlic-Basil Oil**

This bruschetta is a celebration of summer flavors. Roasting the tomatoes deepens their sweetness, while the garlic-basil oil adds a fragrant and herbaceous touch. It's perfect as an appetizer, light lunch, or a side dish to grilled meats.

**Yields:** 6-8 servings
**Prep time:** 20 minutes
**Cook time:** 30 minutes

**Ingredients:**

*   **For the Roasted Tomatoes:**
    *   2 pounds ripe Roma tomatoes (or other flavorful tomatoes), halved lengthwise or quartered if large
    *   4 cloves garlic, minced
    *   3 tablespoons extra virgin olive oil
    *   1 teaspoon dried oregano
    *   ½ teaspoon red pepper flakes (optional)
    *   Salt and freshly ground black pepper to taste
*   **For the Garlic-Basil Oil:**
    *   ½ cup extra virgin olive oil
    *   2 cloves garlic, minced
    *   1 cup fresh basil leaves, packed
    *   Pinch of salt
*   **For the Bruschetta:**
    *   1 baguette, sliced into ½-inch thick rounds
    *   8 ounces fresh mozzarella, sliced or torn into bite-sized pieces
    *   Balsamic glaze (optional, for drizzling)
    *   Fresh basil leaves, for garnish

**Equipment:**

*   Large baking sheet
*   Small saucepan
*   Blender or food processor
*   Small bowl

**Instructions:**

**1. Prepare the Roasted Tomatoes:**

*   Preheat oven to 400°F (200°C).
*   In a large bowl, combine the halved or quartered tomatoes, minced garlic, 3 tablespoons of olive oil, dried oregano, red pepper flakes (if using), salt, and pepper. Toss well to coat the tomatoes evenly.
*   Spread the tomatoes in a single layer on the prepared baking sheet, cut-side up.
*   Roast for 25-30 minutes, or until the tomatoes are softened, slightly caramelized, and bursting with flavor.

**2. Make the Garlic-Basil Oil:**

*   While the tomatoes are roasting, prepare the garlic-basil oil.
*   In a small saucepan, gently heat ½ cup of olive oil over low heat. Add the minced garlic and cook for 1-2 minutes, until fragrant but not browned. Be careful not to burn the garlic.
*   Remove from heat and let cool slightly.
*   Add the warmed garlic-infused oil and fresh basil leaves to a blender or food processor. Add a pinch of salt.
*   Blend until smooth and vibrant green. Taste and adjust seasoning as needed. If the oil is too thick, add a tablespoon of olive oil at a time until you reach your desired consistency.
*   Pour into a small bowl and set aside.

**3. Toast the Baguette:**

*   While the tomatoes are roasting, lightly brush the baguette slices with olive oil.
*   You can toast the bread in a few ways:
    *   **Oven:** Spread the slices on a baking sheet and toast in the oven for the last 5-7 minutes of tomato roasting time, until lightly golden.
    *   **Broiler:** Broil the slices for 1-2 minutes per side, watching carefully to prevent burning.
    *   **Grill:** Grill the slices over medium heat until grill marks appear and the bread is lightly toasted.

**4. Assemble the Bruschetta:**

*   Once the tomatoes are roasted and the bread is toasted, it's time to assemble the bruschetta.
*   Spoon a generous amount of roasted tomatoes onto each toasted baguette slice.
*   Top with slices or torn pieces of fresh mozzarella.
*   Drizzle generously with the garlic-basil oil.
*   If desired, drizzle with balsamic glaze for a touch of sweetness and acidity.
*   Garnish with fresh basil leaves.

**5. Serve Immediately:**

*   Serve the bruschetta immediately while the bread is still warm and the mozzarella is soft and creamy.

**Serving Tips:**

*   **Variations:**
    *   Add a sprinkle of grated Parmesan cheese or Pecorino Romano cheese for extra flavor.
    *   Incorporate other Mediterranean ingredients, such as chopped olives, capers, or sun-dried tomatoes.
    *   For a spicier kick, add a pinch of red pepper flakes to the garlic-basil oil.
*   **Wine Pairing:** This bruschetta pairs well with a crisp, dry white wine, such as Pinot Grigio or Sauvignon Blanc, or a light-bodied red wine, such as Chianti.
*   **Make Ahead:** The roasted tomatoes and garlic-basil oil can be made ahead of time and stored in the refrigerator for up to 3 days. Bring to room temperature before assembling the bruschetta. The bread is best toasted just before serving to prevent it from becoming soggy.
*   **Quality Ingredients:** Use the best quality tomatoes, mozzarella, and olive oil you can find for the best flavor.
*   **Presentation:** Arrange the bruschetta attractively on a platter for an elegant presentation.

Enjoy your delicious and flavorful Southern Italian-inspired bruschetta!
