Brushetta...

I was able to purchase some fresh mozzarella here the other day and it reminded me that I took pictures last December for a Brushetta recipe that I wanted to share.  It’s fairly easy and you can prepare it a day in advance and assemble right before serving.

Here’s what you’ll need:  French Bread, Olive Oil, Tomatoes, Red Onion, Red Pepper, Garlic, Fresh Basil, Fresh Mozzarella, Ground Pepper, Sea Salt.

Slice the bread about ¾” thick and lightly brush both sides with olive oil.  Toast in a 300º (150º C) oven for about 30 minutes, or until no longer soft inside. 

Roast the red pepper over an open flame, or under a broiler; turning it as the skin browns.  Place it in either a paper or plastic bag and wait for it to cool. 

Once the pepper cools; peel the skin off, remove the seeds and membrane, and slice into 1/4” slices. 

While the bread is being toasted and the pepper roasted; combine the following ingredients in a bowl.  (Note: Though you can make this and serve it right away, the flavor is better if you refrigerate it for a few hours or overnight first.)

3 Medium, Ripe Tomatoes (seeds removed and finely chopped)

1/3 to 1/2 Cup Red Onion (finely chopped)

1 ½ Teaspoons Finely Chopped Garlic *

Fresh, Finely Chopped Basil (approximately 1/3 cup)

About 2 Teaspoons Olive Oil, plus additional to brush on bread

Ground Black Pepper (about 10 turns of the pepper mill; or to taste) *

Sea Salt (to taste) *

Top the toasted bread with the tomato mixture.

Place a slice of fresh mozzarella on top of the tomato mixture.

Criss-cross two slices of the roasted red pepper on top…

…and enjoy.

Ingredients:

One Loaf of French Bread (or a few smaller rolls)

1 Red Pepper

3 Medium, Ripe Tomatoes (seeds removed and finely chopped)

1/3 to 1/2 Cup Red Onion (finely chopped)

1 ½ Teaspoons Finely Chopped Garlic *

Fresh, Finely Chopped Basil (approximately 1/3 cup)

About 2 Teaspoons Olive Oil, plus additional to brush on bread

Ground Black Pepper (about 10 turns of the pepper mill; or to taste) *

Sea Salt (to taste) *

About ½ lb. Fresh Mozzarella (sliced about ¼” thick)

* You can substitute regular salt and pepper.

* You can also use either fresh or store bought jar garlic.

* Although I didn’t use it when I made these, you can add a dash or three of Balsamic Vinegar.