Tomato Recipe- Bruschetta!

Tomato-basil bruschetta

Italian bruschetta (pronounced “brusketta”) is a wonderful way to capture the flavors of ripe summer tomatoes, fresh garden basil, and garlic. It is my favorite way to eat cherry or grape tomatoes, I truly enjoy the flavors incorporated by the tomatoes in combination with fresh mozzarella cheese, basil and olive oil! This simple dish adds excellent color appeal to any event and can be prepared in under 10 minutes, perfect for that last minute potluck you signed up for! It maybe served as a snack, an appetizer or as a side with soup, salad or any light entree. I usually use cherry or grape tomatoes but you can use any other kind of firm tomato for the same recipe. Soft and over ripe tomatoes will probably not be well suited for this variation.

Ingredients

Cherry or grape tomatoes- 1 cup

Fresh mozzarella cheese- 1 cup

Fresh basil leaves- 1/2 cup

Extra virgin olive oil- a drizzle

Balsamic vinegar- drizzle (optional)

French baguette/Italian bread- 1 loaf sliced (I used slices of whole wheat bread coz it was readily available in my kitchen!)

Black pepper- as needed

Roasted garlic slivers- if desired

Method

1. Slice tomatoes into halves (if using cherry or grape variety) or into cubes if using large whole tomatoes. Chop mozzarella cheese into small cubes, try to keep them the same size as the tomatoes if possible. Finely chop basil leaves.

2. Placed chopped ingredients in a mixing bowl. Drizzle olive oil and balsamic vinegar as needed. Add crushed black pepper to the mixture and toss once to blend together.

3. Toast sliced bread until golden brown in the oven or on a griddle. Place bread on a serving dish.

4. Scoop up tomato-basil-mozarella mixture onto a spoon and lightly place on toasted bread. Garnish with garlic slivers if needed.

5. Serve immediately after assembly!

Servings: 6-8

Nutrition Facts

For 1 serving- Calories: 110, Protein: 6gm, Carbohydrate: 15gm, Fiber: 2 gm, Fat: 3gm

-Aparna Ramadurai

08/20/2013