Wow! This is my 100 post! Can't believe I'm already to 100. Guess I have lots to share...like... This my friends is a to die for appetizer. I can't believe I am here once again singing the praises of tomatoes. BUT these tomatoes, covered in fresh mozzarella, toasted in the oven, drizzled with a balsamic reduction, and sprinkled with fresh basil.....Delish!!! This bruschetta is inspired by a favorite restaurant by the name of Purple. I love Purple, the food, the ambiance are right up my alley.
oven roasted tomatoes that you've made yourself, or choice three.... jarred sun tomatoes.
If you get the opportunity to buy a jar of these babies, DO IT! I know they are a little on the spendy side but the really are delicious and this coming from a tomato hater.....De Laurenti in Seattle carries them. You can also get them online.
Slice your french bread and put them on a sheet pan. Place them under the broiler to the them just slightly toasted, as soon as your bring them out of the oven, rub the surface of each piece with a garlic clove that has been peeled. I then brushed mine with a little of the juice that is in the jar of tomatoes, not a mandatory step...
Then top with diced tomatoes. After the tomatoes are on add your fresh mozzarella. I didn't take a picture of how I did the mozzarella but I will to my best to explain in words. I used the mozzarella slicer to cut the mozzarella for the first time. I cuts it into little disc shapes. (You could also buy pre-sliced mozzarella and avoid this step.) I then took the discs and sliced them again making them into little strips. The reason I did this was because to me, this appetizer is really about the tomato, it is the star. Everything else should just make that tomato taste better.....I felt the whole disc of mozzarella on each slice would be too much.
Once you've topped each slice; you place it back under the broiler and let the cheese melt. After you've removed them from the oven top with fresh basil and drizzle with balsamic reduction.
Inspired by: Purple
Loaf of french bread, sliced
garlic clove, peeled
Pomodoraccio tomatoes, oven roasted tomatoes, sundried tomatoes packed in oil, chopped
Fresh mozzarella, sliced in strips
balsamic reduction, recipe follows
Toast sliced french bread under broiler until just crusty and warm. Remove from oven and rub immediately with garlic clove. Brush slices with oil from jar if desired, go light. Add chopped tomato (You don't need to use the whole jar, just take out as many as you want and leave the rest for another time. I used about 8 to 10.) and top with fresh mozzarella slices. Return to oven, under broiler, until the cheese melts about 3 minutes. Remove from oven and drizzle with balsamic reduction. Sprinkle with fresh basil.
Start with a balsamic oil that you enjoy. Pour 1/4 cup into sauce pan bring to a boil over medium high heat. Let the balsamic oil reduce, it's up to you how much, it could be by half, I did by a third. Add 1 T. honey and allow it to cool. The balsamic will become thick and sweet and amazing.
Click here for the printable.
Click here for the printable.