Bruschetta Ala Leah Recipe

How to make it

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• This 'dressing' is one of those that is great to throw over pasta, marinate steaks and chicken in for the grill, etc. as it keeps for 2 weeks in a sealed container in the fridge. Let it come to room temperature before using.
• Also this 'dressing' gets stronger in its garlic flavor as the ingredients meld - so start with three garlic cloves or less if you want it less garlicky.
• Though I like to have my bruschetta bite me in my mozzarella if you know what I mean... ok here we go...enough of my yapping....
• Minced garlic and add to bowl, add salt, fresh cracked pepper, dried crushed red pepper and lemon juice.
• Pile rinsed fresh basil leaves upon each other and roll them up like a cigar. Slice (chiffonade) the basil then cut lengthwise once and throw into bowl.
• Take half of your tomatoes and slice up as small as possible. I do not mind the seeds or juices - in fact you want as much as the fresh tomato juices as you can.
• With potato masher, mash up your ingredients to 'pulverize' and mash your tomatoes and garlic with the basil. The added salt helps this process.
• Add vinegar and white sugar and stir.
• Add remaining tomatoes sliced as small as you can muster, add all seeds and juices to the mix.
• Slowly pour and add the olive oil, stirring all the while to create an emulsion as best as you can.
• Set aside - taste test if you like - yummers, yes?!
• I like to let my 'dressing' set out covered on the counter an hour at least before using so that the garlic really comes out. - If using as a marinade for later, simply seal and place into fridge until you are ready to use.
• ***Back to bruschetta - slice your Italian bread into 1/2 inch slices on the diagonal.
• Put slices onto cookie sheet and place in oven to brown on one side - say at 350 for 5 minutes - then flip bread and toast the other side till light brown.
• Slice fresh mozzarella and place slices onto toast - place back into oven and let melt for another 5 minutes just before it starts to bubble.
• Put toast with melted mozzarella onto serving plates or platter.
• Spoon 'dressing' on top over melted cheese and Perfecta Bruschetta ala Leah is served, ready to be gobbled up!
• my photos to come...photo shown uses less cheese than I would/do