Recipe

Bruschetta Ala Leah Recipe

Add Step-by-Step Photos	Divaliscious / All my dishes 3 months, 2 weeks ago Since basil and tomato season is upon us, I share with you my bright and zesty version of bruschetta - which includes balsamic vinegar - made it this way for years and has always been loved by all - This is also great as a marinade or fresh pasta sau... More Prep:20m Cook:10m Servings:12	Divalisciou
	basil tomatoes easy quick garlic appetizer bruschette

Does this look good? Yeah! / Nope

Fans

slevans

bobbyflayw

mystic_riv

auntybea

Ingredients

1 cup olive oil

1/3 cup balsamic vinegar

12 or more leaves of fresh basil

3 medium on the vine tomatoes or 4-5 plum tomatoes

1 good teaspoon kosher salt

1/2 teaspoon fresh cracked pepper

2 shakes of dried crushed red pepper flakes

Juice of one lemon

3-5 garlic cloves

1-2 teaspoons white sugar

1 good loaf of Italian bread, sliced thin

1/2 pound or more of fresh mozzarella cheese (please use the fresh stuff, ok?)

1 large cookie sheet

1 med bowl to mix 'dressing in'

1 potato masher

Directions

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

Recent Gawkers

Not quite what you're looking for? See more Appetizers / Finger Foods

Or see more just like this

Comments

divaliscious 3 months, 2 weeks ago said:
**Note on using fresh basil from your garden. The leaves of basil in the spring and early summer are light strength in their taste - where as basil in august is much stronger and pungent in its flavor - if your basil bush is full, try and use the smaller leaves when August comes around.
**Also a growers note: to help get your new basil plant bushy - do not be afraid to pinch off the larger leaves allowing the little guys underneath the large leaves to grow and sprout out...

slevans 3 months, 2 weeks ago said:
Your version sounds wonderful. I love bruschetta and in the summer when I have grilled the bread on the grill instead of toasting it in the oven I could make a meal on just tomatoes, basil, garlic and olive oil. I'm looking forward to garden fresh basil and native tomatoes. While in Florida this winter I bought "Ugly" tomatoes and they were very good and very expensive. Thanks for sharing your great recipe!

mystic_river1 3 months, 2 weeks ago said:
Sounds and looks good...great post, thanks. Before bruschetta became the fashion, my Mamma would bake 6" loaves of crusty bread and I liked to take the center out and fill with oil, wine vinegar. basil and tomatoes, peppers and onions from our little garden. Heaven! got my 5!

Add a Comment