Bruschetta
Hey Y'all,
Hope that y'all are having a wonderful week. I can't believe that the weekend is almost here, this week literally has flown by. So what I have decided to share with y'all is my love for Bruschetta. This past summer we had a garden with tomatoes, eggplant, peppers, squash, zucchini, peach trees, lemon trees, basil, mint, chives, and strawberries. So with all the vegetables that we had I would just whip up something that was healthy and light. We always had a lot of tomatoes on hand so I came up with this recipe for Bruschetta and let me tell you it was awesome. Since the summer has come to a close I still love this reciepe that only thing it is hard to find good tomatoes. I was able to find some that are red, plump and juicy they are Campari tomatoes. All you need for this reciepe is 2 lbs Campari Tomatoes, 4 Garlic Cloves, 12 Basil leaves, 1/4 cup Baby Mozzerella Pearls, 1 Baquette, Olive Oil, Salt & Pepper. So first slice your bread on a diagonall about 1/4 inch thick. On one side of the bread rub with a little bit of Olive Oil and then toast the bread on both sides, set aside. Take the tomatoes and cut them in half. Scoop out the pulp and seeds, you can either throw the insides away or save them for something else. Cut the tomatoes into small bite size pieces and place them in a large bowls. Now mince the Garlic and the mozzerella. Mix that together with the tomatoes. Rinse the basil leaves and roll all of them together into a cigar shape. Then cut the "Cigar" Basil leaves and they should look juilland. Toss them with the tomatoe mixture. Season with Salt and Pepper. Then drizzle with Olive Oil and toss together. Let it sit at room temperature for 1 hour to let all the flavors blend together. While that is happening take about 1 cup Balsamic Vinegar and place in a saute pan. Let it reduce in half and become thick. Once the Bruschetta is done marrying all the flavors together, top the bread with a spoonful of the tomatoe mixture. Once you have topped all of them you can drizzle it with the balsamic reduction that we made.
Hope that y'all are having a wonderful week. I can't believe that the weekend is almost here, this week literally has flown by. So what I have decided to share with y'all is my love for Bruschetta. This past summer we had a garden with tomatoes, eggplant, peppers, squash, zucchini, peach trees, lemon trees, basil, mint, chives, and strawberries. So with all the vegetables that we had I would just whip up something that was healthy and light. We always had a lot of tomatoes on hand so I came up with this recipe for Bruschetta and let me tell you it was awesome. Since the summer has come to a close I still love this reciepe that only thing it is hard to find good tomatoes. I was able to find some that are red, plump and juicy they are Campari tomatoes. All you need for this reciepe is 2 lbs Campari Tomatoes, 4 Garlic Cloves, 12 Basil leaves, 1/4 cup Baby Mozzerella Pearls, 1 Baquette, Olive Oil, Salt & Pepper. So first slice your bread on a diagonall about 1/4 inch thick. On one side of the bread rub with a little bit of Olive Oil and then toast the bread on both sides, set aside. Take the tomatoes and cut them in half. Scoop out the pulp and seeds, you can either throw the insides away or save them for something else. Cut the tomatoes into small bite size pieces and place them in a large bowls. Now mince the Garlic and the mozzerella. Mix that together with the tomatoes. Rinse the basil leaves and roll all of them together into a cigar shape. Then cut the "Cigar" Basil leaves and they should look juilland. Toss them with the tomatoe mixture. Season with Salt and Pepper. Then drizzle with Olive Oil and toss together. Let it sit at room temperature for 1 hour to let all the flavors blend together. While that is happening take about 1 cup Balsamic Vinegar and place in a saute pan. Let it reduce in half and become thick. Once the Bruschetta is done marrying all the flavors together, top the bread with a spoonful of the tomatoe mixture. Once you have topped all of them you can drizzle it with the balsamic reduction that we made.
What I love about this dish is that it is so easy and is something you usually have everything on hand except for the bread. I entertain with this dish a lot and it always impresses my friends and family. The only thing bad about this dish is that you literally have to walk away from it because you will eat it all. In our next blog we will be having Chicken Fried Steak with Creamy Homemade Mashed Potatoes and Homemade Gravy. I am hungry just thinking about it. Stay tuned and see ya next time.
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