1 hour ago
Friday, August 13, 2010
It's Friday night again. Time for appetizers and cocktails on the patio.
Tonight I am using my cute little red cherry 100's and yellow grape tomatoes from my garden to make bruschetta (remember: it's pronounced bru-SKETTA).
Slice up the tomatoes into small pieces and mix with some cubed fresh mozzarella.
Add some sliced kalamata olives and drizzle a little white balsamic vinegar over (just a few shakes).
Add a tsp of kosher salt and black pepper to the mixture.
Drizzle with olive oil and let sit in the fridge until ready to use.
Add some fresh shredded basil to the tomatoes and mozzarella just before plating.
Toast up your bread slices. Rub each slice with a half of a garlic clove while the toast is still hot. The garlic oils will be released on the bread and impart a wonderful flavor.
Spoon the tomato mozzarella mixture on top of each garlic toast and serve. If the basil looks wet because you made it ahead of time, just top with some fresh basil chiffonade!
The toasts can be made an hour before.
These are so good!