Presented by Chef Cynthia Ferich
7 Roma (plum) tomatoes, seeded and finely chopped
2 cloves minced garlic
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 tablespoons honey (preferably local honey)
1/4 cup fresh basil ribbons
1/2 teaspoon salt (or to taste)
1/4 teaspoon fresh ground black pepper
1 French baguette, sliced
In a large bowl, combine the chopped Roma tomatoes, minced garlic, olive oil, vinegar, honey, basil, salt, and pepper. Allow the mixture to sit for 10 minutes. Cut the baguette into 3/4-inch slices. Top with the tomatoes on the fresh bread slices.
Or, if you like your bread crispy, on a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until
brown, remove from oven and flip the bread and brown the other side.
Top with tomatoes (Bruschetta).
To Celebrate! The
Pearl Mozzarella Balls
Basil for Green Basil (it takes on the ‘blue' color).
Toss in hot spaghetti or gluten-free spaghetti to the Bruschetta recipe (with the Pearl Mozzarella Balls).
The mozzarella will melt as it is tossed. Serve.
For a Gluten-free alternative:
Use Gluten-free breads or Gluten-free wraps
The Bruschetta is great served as an appetizer or as a salad topper on grilled fish, chicken or steak.
Makes a nice Pizza!
Simply add to the pizza dough and bake.
Double, triple or quadruple the recipe for a crowd and serve the breads/crostini on the side. Guests can help themselves!
Author, Culinary Educator, Personal Chef Services, Public Speaker