Wednesday, June 8, 2011

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.

5 comments:

Sheila said...

Mmmmmmmmm....that looks so good! (Minus the onions! LOL)

hello haha narf said...

LOVE homemade roasted red peppers. man, this looks tasty!

hello haha narf said...

also, i love the smiling faces on the boys in the top middle of the banner header thingie. do you know them? what made them so happy this particular moment?
i just love when people capture images that made me wonder about the people involved. great photo!

Moonspun said...

Yum! and nice presentation, too!

Aunt Juicebox said...

Yum! Nothing beats fresh mozzarella!