august: a lovely time of year for ripe organic cherry tomatoes and savory basil

bruschetta : ingredients :

1/2 white rustic baguette cut into 1" wedges
1 pint of organic mixed cherry tomatoes; cut in half
12 leaves of fresh basil; finely sliced
1 green scallion chopped
1/2 red bell pepper
1 tsp. course salt
fresh ground black pepper
4 cloves garlic
1 tblsp. butter
1 tsp. olive oil
2 tsp. balsamic vinegar
1 fresh mozzarella ball sliced 1/4" thick

preheat oven to 425 degrees
prepare baking sheet with parchment paper
cut baguette into (8) 1" slices
chop garlic & set aside
slice tomatoes, basil, pepper, scallion & combine in mixing bowl along with half of the chopped garlic
pour in olive oil and balsamic vinegar, stir & add fresh ground pepper & course salt, cover & set aside
heat sauce pan over medium heat, add butter & allow to melt, separating milk solids from butter, add garlic, allow to saute only a few seconds, then evenly spread baguette slices, turning over to coat each side with the melted garlic butter, allow to brown on both sides.
once golden, pile chopped ingredients over the most golden side of each baguette slice, place 1 slice of mozzarella atop each piece.
allow to bake 15 minutes, the last 5 minutes, broil, on medium to allow mozzarella to brown, garnish with fresh basil leaves

2 kommentarer:

  1. Oh wow, do I wish that we had more summer sun this year in Boston so that I could walk out to my little plants and pick the perfect ingredients to attempt to recreate these beautiful images right now!

    I have not made bruschetta often but it never occurred to me to plump it up with pepper and scallions. I'll get some homemade mozzarella from the North End next week and give this all a whirl.

  2. Maemo:
    oh good, i love to read your comments!
    hope you enjoy the bruschetta!