Tomato and Mozzarella Bruschetta with Basil Oil

Name: Tomato and Mozzarella Bruschetta with Basil Oil
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 1 baguette, sliced 1/4-inch thick; 1 Tbsp balsamic vinegar; 710 milliliters tightly packed basil leaves; 355 milliliters extra virgin olive oil; 2 cloves garlic; 237 milliliters ounces fresh mozzarella, diced (about; 680 grams Roma tomatoes, seeded and diced; 4 servings salt

Tomato and Mozzarella Bruschetta with Basil Oil requires approximately 45 minutes from start to finish. One portion of this dish contains approximately 14g of protein, 17g of fat, and a total of 365 calories. This vegetarian recipe serves 4. It is a pretty expensive recipe for fans of Mediterranean food. It works well as a hor d'oeuvre. Head to the store and pick up roma tomatoes, garlic, mozzarella, and a few other things to make it today.

Instructions

Special equipment: strainer, small cruet or jar

Equipment you will use

Sieve

Place diced tomatoes on a VIVA towel and salt.

Ingredients you will need

Tomato

Salt

Let sit for 20 minutes.

Remove to a bowl and mix together with mozzarella and vinegar. Season with salt to taste.

Ingredients you will need

Mozzarella

Vinegar

Salt

Equipment you will use

Bowl

Let stand at room temperature while toasting the bread.

Ingredients you will need

Bread

Place bread slices on a sheet tray in a single layer and bake until edges are golden, turning bread halfway through. Rub one side of toasted bread with raw garlic. To assemble, place a mound of tomato mixture onto slices and drizzle with basil oil.

Ingredients you will need

Basil Oil

Garlic

Tomato

Bread

Dry Seasoning Rub

Equipment you will use

Oven

Serve immediately. Basil Oil Preparation: Bring a saucepan of water to a boil. Fill a bowl with ice water. Drop the basil leaves into the boiling water and submerge them for 5 seconds.

Ingredients you will need

Fresh Basil

Basil Oil

Water

Equipment you will use

Sauce Pan

Bowl

Remove them to the ice bath using a spider or slotted spoon. Work quickly. You don't want the basil leaves in the boiling water for too long. Blanching the leaves and then shocking them in ice water will preserve the bright green color.

Ingredients you will need

Fresh Basil

Water

Ice

Equipment you will use

Slotted Spoon

Remove the basil from the water and squeeze dry using VIVA towels. You want the basil as dry as possible.

Ingredients you will need

Basil

Water

Remove basil to a blender with the oil. Puree until the mixture is well combined.

Ingredients you will need

Basil

Cooking Oil

Equipment you will use

Blender

Place a strainer inside a bowl. Dampen a VIVA towel with water and line the towel inside the strainer.

Ingredients you will need

Water

Equipment you will use

Sieve

Bowl

Pour the basil oil into the strainer. It takes awhile for the oil to strain through. You may need to squeeze it gently to help along the oil.

Ingredients you will need

Basil Oil

Cooking Oil

Equipment you will use

Sieve

Pour strained basil oil into the neck of a small cruet or a small sterilized jar. Cover the jar or cruet tightly and refrigerate. Use within four days.

Ingredients you will need

Basil Oil

Equipment

Ingredients

Servings:

baguette, sliced 1/4-inch thick 1Tbsp

balsamic vinegar 710milliliters

tightly packed basil leaves 355milliliters

extra virgin olive oil 2cloves

garlic 237milliliters

ounces fresh mozzarella, diced (about 680grams

Roma tomatoes, seeded and diced 4servings

salt

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Badian a Coltibuono Cultusboni RS Chianti Classico ( half-bottle) with a 4.3 out of 5 star rating seems like a good match. It costs about 11 dollars per bottle.