Sunday, September 20, 2009

Italian Bruschetta with Fresh Basil

This is an updated photo than the ones below. Every year when the fresh tomatoes harvest I made this. It's similar to having insalata caprese which is fresh mozzarella, tomato slices and fresh basil. Not hard to make at all. Just a refreshing salad on garlic toast. Amazing flavors, just remember using the the best ingredients is key. You must use aged balsamic vinegar for a real treat and I personally love a stronger tasting olive oil as well. Make this tailored to your taste but fresh is best.

1 loaf of Italian stick bread, French bread or Cuban or any stick bread will do. This needs to be sliced at least 2 inches thick and rub with garlic on both sides.

For both sides of the bread:
garlic powder optional if you don't have the fresh garlic or use both for stronger flavoring
fresh garlic slices
olive oil
fresh mozzarella sliced or cubed very small
fresh basil leafs
large fresh tomatoes slices or chopped fine
balsamic vinegar

Make garlic toast. Take sliced bread, add brush one tablespoon of olive oil on both side or more, sprinkle with with garlic powder plus and a few pieces of fresh garlic, sprinkle with and oregano salt and pepper on both sides. Bake on 430 degree hot oven until light brown, watch carefully or you will have croutons! This takes around 10 minutes or longer for harder toasted garlic bread.  Take out. Add a slice of sliced tomato then fresh Mozzarella. Sprinkle more olive oil over top,  drizzle with a really good grade balsamic vinegar, salt pepper to taste. Add a fresh basil leaf on each one.

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