Monday, February 15, 2010

Tomato and Basil Brushetta

This is a simple brushetta recipe and is very host friendly because you can prep this well before the party starts and quickly assemble right before the guests arrive. This is very refreshing and you cannot eat just one!

Tomato and Basil Brushetta

6 roma tomatoes, diced
1 cup of diced mozzerella cheese (I used smoked mozzerella)
2 cloves garlic, chopped
2 cloves garlic, peeled
3 tbsp olive oil
2 1/4 tsp balsamic vinegar
2 tbsp chopped fresh basil
1/2 tsp kosher salt
1/4 tsp pepper
bagette of italian bread, cut at an angle, 1 inch thick
2 tbsp grated parmesan cheese

Whisk together chopped garlic, vinegar, salt, pepper, and basil. Slowly drizzle in oil. Add tomotoes and mozzerella and let sit for 20 minutes at room temperature.
Toast bread in a toaster oven or in the oven. Watch closely so you do not over toast the bread. You do not want it hard as a rock.
When you are ready to serve, rub each toasted slice of bread with the peeled garlic and top with tomato mixture and a little parmesan.
If you want to go a step further, you can pop them under the broiler to melt the cheese.

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