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Bruschetta

bruschetta
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bruschetta

 

Bruschetta is one of my favorite summer appetizers.It’s one of the  freshest,simplest, and healthiest appetizers out there(no frying or mayo).

The combination of sweet tomatoes and aromatic basil with tangy sweet balsamic and olive oil is simply divine.Great thing about bruschetta… that it can be served as an appetizer,snack,salad or lunch.Whatever you’re in the mood for.And at parties they’re are gone in a zoom!

Ingredients:

3 roma tomatoes diced

4 thick slices fresh mozzarella cheese

5-6 fresh basil leaves sliced

2 tablespoons sun-dried tomatoes chopped(optional)

2 tablespoons fire roasted peppers chopped (optional)

3 tablespoons extra virgin olive oil(good quality)

2 tablespoons black or white balsamic vinegar

salt and fresh ground pepper

1/2 french baguette or any Italian bread sliced diagonally (I used whole wheat french baguette)

2 cloves garlic

olive oil for drizzling

Heat oven on broil.

Arrange bread slices on a lined baking sheet.

Drizzle some olive oil and sprinkle a little salt and black pepper.

Toast in the oven for 3-5 minutes or until  bread is slightly browned.Let cool.

In a bowl, combine tomatoes,mozzarella cheese,basil,sun-dried tomatoes,fire roasted peppers,salt,balsamic vinegar,and olive oil.Set aside.

Rub each piece of bread with garlic.

Spoon tomato mix on top of each slice of bread.

 

 

Bruschetta

Ingredients

  • 3 roma tomatoes diced (liquid removed)
  • 4 thick slices fresh mozzarella cheese
  • 5-6 fresh basil leaves sliced
  • 2 tablespoons sun-dried tomatoes chopped(optional)
  • 2 tablespoons fire roasted peppers chopped (optional)
  • 3 tablespoons extra virgin olive oil(good quality)
  • 2 tablespoons black or white balsamic vinegar
  • salt and fresh ground pepper
  • 1/2 french baguette or any Italian bread sliced diagonally (I used whole wheat french baguette)
  • 2 cloves garlic
  • olive oil for drizzling

Instructions

  1. Heat oven on broil.
  2. Arrange bread slices on a lined baking sheet.
  3. Drizzle some olive oil and sprinkle a little salt and black pepper.
  4. Toast in the oven for 3-5 minutes or until bread is slightly browned.Let cool.
  5. In a bowl, combine tomatoes,mozzarella cheese,basil,sun-dried tomatoes,fire roasted peppers,salt,balsamic vinegar,and olive oil.Set aside.
  6. Rub each piece of bread with garlic.
  7. Spoon tomato mix on top of each slice of bread.
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Grilled Portobello Mushrooms

DSC_3152
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DSC_3152

Portobello mushrooms can be called “vegetarian meat”. They are very juicy and meaty.They can be grilled sliced as a side to your steak or chicken or you can make a veggie burger if grilled as whole.

Grilled Portobello Mushrooms

Ingredients

  • 4 Portobello mushrooms sliced about 3/4''-1''
  • 5 garlic cloves minced
  • 4 basil leaves finely chopped
  • 2/3 cups olive oil
  • 1/4 cup balsamic vinegar
  • salt and pepper.

Instructions

  1. Combine all ingredients.
  2. Marinade for 30 minutes.*
  3. Grill and serve.
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Eggplant capresse appetizer

Eggplant capresse appetizer
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Eggplant capresse appetizer

Ingredients

  • 1 eggplant sliced 1/2 inch thick
  • Fresh mozzarella cheese sliced 1/2 inch thick
  • Sliced tomatoes
  • 5 crushed garlic cloves
  • fresh basil leaves
  • salt and fresh ground pepper
  • Olive oil (better if fresh and cold pressed)
  • balsamic vinegar ( good quality)
  • Oil for frying eggplants

Instructions

  1. Sprinkle salt on both sides of the eggplant. Let it sit for 15 minutes.
  2. Heat a frying pan and add plenty of oil.
  3. Fry the eggplants on both sides.
  4. Let them cool.
  5. Spread a little of fresh crushed garlic on the eggplant.
  6. Add the sliced tomato on top of the eggplant.
  7. Then one whole leaf of fresh basil, and fresh mozzarella on top of the basil and tomato.
  8. Sprinkle with salt and fresh pepper.
  9. Drizzle Olive oil and balsamic vinegar on the cheese.
  10. Serve with fresh rustic bread or crostinnis.
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