How to make it

  • 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 shown uses less cheese than I would/do

Reviews & Comments 3

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    " It was excellent "
    mystic_river1 ate it and 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!
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    " It was excellent "
    slevans ate it and 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!
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  • divaliscious 10 years ago
    **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...
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