Italian Bruschetta With Herbed Mozzarella Garlic Tomatoes Food

BRUSCHETTA WITH MOZZARELLA

Steps:

• Heat the olive oil and garlic over medium/low heat until the garlic softens. (about 5 minutes)
• While the garlic is cooking, chop the tomatoes, onion, basil, and mozzarella cheese. Combine in a bowl and mix together with the salt and pepper.
• Add the olive oil and garlic to the bowl with the other ingredients. Leave a tiny bit of oil in the pan to toast the baguettes.
• Return the skillet to the stove and turn the heat up to medium/high.
• Add the baguette slices to the skillet and toast until golden brown.
• Top the toasted baguette slices with the bruschetta mixture and drizzle with the balsamic glaze. ENJOY!

BRUSCHETTA WITH MOZZARELLA

Steps:

• Slice the top off of the tomatoes, then cut in half. Remove as many seeds as you can, then cut the tomatoes into small pieces and put them in a large bowl.
• Gather all the basil leaves together, then slice thinly into small ribbons and add to the tomatoes, mozzarella, and garlic. Drizzle with olive oil, sprinkle with some salt and pepper and toss together well. Put the bowl in the fridge while you toast the baguette.
• Slice the baguette at an angle into ¾" pieces. Brush on both sides with some butter and either broil in the oven (be sure to turn them over once during cooking) or you can sear them in a hot skillet until golden brown.
• Scoop a heaping amount of the tomato mixture onto each piece of baguette, sprinkle with a little more salt, drizzle with balsamic glaze and serve.

ITALIAN BRUSCHETTA WITH HERBED MOZZARELLA & GARLIC TOMATOES

Steps:

• In a large grill pan, heat 2 tablespoons of olive oil.
• When oil is hot, press slices of bread or foccacia firmly against the grill. Turn the flame on high until the bread has become slightly and pleasantly streaked with char lines.
• Heat 5 tablespoons of olive oil on medium heat, and add crushed garlic.
• Tilt the pan upwards so that the oil collects near the end and 'deep-fries' the garlic until golden brown, on medium to high heat. (this ensures a more wholesome garlic infusion in the oil as you're using a grill pan).
• Set golden brown garlic aside.
• In a small bowl, mix all the herbs together.
• Put in tomato slices in the grill pan and sprinkle the mixed herbs liberally and all over the tomatoes.
• Season with salt and pepper. If you have a cover for the grill pan, do so and let grill on a soft flame for 5 minutes or so. If not, leave to grill for about 7 minutes.
• When the tomatoes are soft, but still retaining their shape - or the time has elapsed, add the grated mozzarella cheese.
• Leave for another 5 - 10 minutes, or until cheese has melted and is bubbling.
• Quickly (before the melted cheese hardens), scoop the cheese covered tomatoes out, and place side by side, slightly overlapped, on the grilled bread. (I find using a fork and a spoon helps to scoop the tomatoes out without breaking them.).
• Season with more salt and pepper, and add chopped fresh coriander herb on the bruchetta.
• Serve immediately.

THE REAL ITALIAN BRUSCHETTA

Steps:

• chop roma tomatoes, red onion, and garlic put into medium sized bowl, set aside in food processor chop the basil until very fine, add to tomato mixture.
• add red wine vinegar and oil, and salt/pepper and mix well.
• let sit.
• meanwhile grill/ or broil bread until just toasted.
• serve and watch the eyes of your guests get dreamy over the unique taste of this great dish.

ITALIAN-STYLE BRUSCHETTA

Steps:

• Stir tomatoes, basil, 3 tablespoons olive oil, red onion, garlic, red wine vinegar, and pepper together in a bowl; let tomato mixture stand at room temperature for 15 minutes, then place in the refrigerator to marinate for 45 minutes.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Brush one side of each slice of bread with remaining olive oil. Place bread slices, oiled-side-up, onto a baking sheet.
• Broil until golden brown, about 2 minutes; remove from oven. Spoon tomato mixture evenly over the top of toasted bread slices; drizzle balsamic vinegar evenly over tomato mixture. Serve immediately.

GARLIC TOMATO BRUSCHETTA

Steps:

• In a large bowl, combine oil, basil, garlic, salt and pepper. Add tomatoes and toss gently. Sprinkle with cheese. Refrigerate at least 1 hour. , Bring to room temperature before serving. Cut bread into 24 slices; toast under broiler until lightly browned. Top with tomato mixture. Serve immediately.

ITALIAN BRUSCHETTA WITH BREAD FROM FRANCE

Steps:

• Take one slice of several-bite-sized toasted French bread.
• Spread one table spoon of sun-dried tomatoes pureed with anchovies, extra virgin olive oil, garlic, oregano, salt, capers and hot peppers made in Italy.
• Put on top several leaves of arugula or other salad leaves.
• Slice one cherry tomato into several pieces and sprinkle it on top of the salad leaves.