Saturday, August 11, 2012

Bruschetta

Tomato season! There's no better way to kick-start the season than with a tomato feast. Tomato and Corn Pie, of course, is the entree, but it must be accompanied by tomato and mozzarella appetizers and one of the greatest tomato creations on earth - bruschetta!



Oven Temp - Broiler (500)
Bake Time - 10 minutes
Prep Time - 15 minutes
Total Time - 30 minutes

6 plum tomatoes, chopped
1/2 cup sun-dried tomatoes, packed in oil 
3 cloves minced garlic 
2 tablespoons balsamic vinegar
1/4 cup fresh basil, stems removed
1/4 teaspoon salt
1/4 teaspoon ground black pepper 
1 French baguette
2 cups shredded mozzarella cheese

First you'll want to get your oven all nice and pre-heated. While that's going, you should go ahead and chop up the tomatoes. I like mine to be pretty fine, but if you don't like the chunks, you can always blend it at the end.


 You can also chop up the sun-dried tomatoes now.

Mmmmmm
 
 Mix the tomatoes (both) with the garlic, balsamic vinegar, basil, salt, and pepper.



Let this stuff stew while you slice the baguette into 1/2-1 inch slices. Place on a baking sheet and broil for 2-3 minutes until a toasty brown.



Remove from oven a scoop some tomato mix unto the slices. Sprinkle with mozzarella. Broil for another 5-6 minutes. Remove and let cool.



Best served warm, but still good the next day.

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