Good morning and happy Friday!!
I hope you have been making the most out of your week and enjoying this lovely weather we’ve been experiencing, at least out on the East Coast, if you’re out here.
This week’s recipe is going to be a quickie (just the way your mother likes it Trebek. Celebrity Jeopardy anyone?… haha. I just got sucked into 20 minutes of watching SNL Celebrity Jeopardy on YouTube and Hulu.) But alas, back to the subject at hand, today’s post: Balsamic Bruschetta!
It’s an easy appetizer, or topping, to fix up for friends, or just you and your partner.
The ingredients you will need for this recipe are listed below.
8 Roma (plum) tomatoes – diced
1/2 Lb fresh mozzarella cheese
1/4-1/2 Red onion- diced
1/3 Cup basil – chopped
2-3 tsp. olive oil
2 Cloves garlic – minced
1 Tbsp. balsamic vinegar
1/4 tsp. salt
1/4 tsp. black pepper
1 Loaf of whole wheat Italian, or French, bread – sliced
First step, chop up all of your ingredients that need to be cut up and throw into a mixing bowl.
Next step, add the olive oil, vinegar, salt and pepper and toss together with two spoons.
Just a little tip (JLT): You may find that you need to mix in a little more olive oil to create a consistency that you enjoy more. Again, like with any recipe, start off with small increments, as it’s always easier to add more of something than it is to take it away.
**This next step is optional.**
Slice up some Italian, or French, bread and put it on a baking sheet. (If you don’t want to toast the bread, don’t feel pressured. I want you feel safe in this space to be off the wall and try what makes you happy.) If you are toasting, bake at 350F until toasted, figure 15 minutes or so.
While the bread is toasting, you can put the bruschetta mixture into the fridge so it stays cool. The contrast between the warm bread and the cold bruschetta always makes it that much more delicious for me. Yummmm.
Once your bread is toasted to your liking, add a teaspoon or two of the bruschetta mixture and enjoy!
This is a sweet and savory delight. Between the fresh tomatoes, mozzarella, basil and the balsamic, this appetizer is always a sure hit for BBQs or get-togethers. It’s also a snazzy way to jazz up grilled chicken and give it some extra flavor. Throw that over rice, or a bed of spinach, and now you’re talking!
Again, thank you for cooking with my on Stark Naked Cooking. I hope you enjoyed this recipe and hope to see you here next week for my next post!