In a medium bowl, whisk olive oil, basil, oregano, garlic powder and salt. If needed, drizzle more olive oil to make it soak up all the dried ingredients with a little more on top.
Cut the grape tomatoes into 3 slices. Add to the oil mix. Cut the mozzarella into small cubes and also mix into the oil. Toss well, cover and refrigerate for a couple of hours or more.
About 15 min before serving, remove the bowl to let it rest to room temperature. The oil will solidify if it was in the re-fridge for a while so make sure it's all liquid again. Toss repeatedly. Toast the bread slices and cut them in half. Serve by spooning the tomatoes, cheese and oil on top of the bread.
PS--Call it 'Bruu.sket..a', not 'Bruu.shet..a'
The trick is to let it soak in the refrigerator for a couple of hours ahead.
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|Serving Size: 1 Serving (113g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 126 (40%)|
|Amt Per Serving||% DV|
|Total Fat 14g||19 %|
|Saturated Fat 6.6g||33 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 36.3mg||11 %|
|Sodium 703.4mg||24 %|
|Potassium 123.5mg||3 %|
|Total Carbohydrate 28.4g||8 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 26.9g|
|Protein 17.9g||26 %|
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Calories per serving: 313
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