Bruschetta Fresco
9:50 PMTo kick start our soon to be plethora of recipes we decided to start with something simple, classic, and delicious... My fascination with bruschetta, pesto, and all things basil started with our balcony garden. I had one small basil plant that eventually turned into three not so small basil plants. Josh and I decided that we better utilize as much of the wonderful herb as we could.
What you'll need:
-1 Large Tomato
- 1 Bunch of Basil
-2 Cloves of Garlic
- Half of a Ball of Fresh Mozzarella
- 1 tsp Balsamic Vinegar
- 1 Tbsp Olive Oil
- 1/4 tsp Salt (to taste)
- 1/4 tsp Pepper (to taste)
- French Bread (We used my homemade french bread)
1. Start by preheating the oven to 300° F, this is for toasting your bread.
2. Start with prep: mince the garlic, chiffonade the basil to avoid bruising the leaves, dice the tomato, and mozzarella into 1/2 inch cubes. To chiffonade, roll your basil and cut it into thin ribbons. -At this point you can just place everything into the same bowl, you'll be mixing everything together anyways. 3. Mix together the balsamic vinegar, and olive oil, and drizzle over the tomato mixture. Add salt and pepper to taste.
4. Slice your bread about a half inch thick, I ended up cutting up half a loaf of French bread but your fresh bruschetta mixture is safe to store overnight in case you want seconds later!
5. Toast your bread in the oven, about 4-5 minutes on each side. Keep an eye on your bread, you want it slightly crispy, but not hard as a rock, oven cook times vary!
6. Top off your french bread with your tomato mixture, and enjoy this lovely fresh version of bruschetta :)
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