TOMATO AND MOZZARELLA BRUSCHETTA WITH BASIL OIL
Steps:
- Preheat oven to 350 degrees F. Bruschetta Preparation: Place diced tomatoes on a VIVA® towel and salt. Let sit for 20 minutes. Remove to a bowl and mix together with mozzarella and vinegar. Season with salt to taste. Let stand at room temperature while toasting the 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. 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. 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. Remove the basil from the water and squeeze dry using VIVA® towels. You want the basil as dry as possible. Remove basil to a blender with the oil. Puree until the mixture is well combined. Place a strainer inside a bowl. Dampen a VIVA® towel with water and line the towel inside the strainer. 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. 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.
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Bikas Mandal
[email protected]This bruschetta is the perfect appetizer for a party. It's easy to make and it's always a hit.
Basil Hill
[email protected]I'm so glad I found this recipe. It's a great way to enjoy fresh, summer tomatoes.
ALMUSLIM MEDIA (‫المسلم میڈیا‬‎)
[email protected]This recipe is so versatile. You can use any type of bread or tomatoes that you like.
Mmaso Myburg
[email protected]I made this bruschetta for a potluck, and it was a huge success. Everyone loved it!
prasuram Dahal
[email protected]This bruschetta is the perfect way to start a meal. It's light and flavorful, and it doesn't weigh you down.
Farhet Ahmad
[email protected]This recipe is a keeper! I will definitely be making it again.
REBECCA Ndirangu
[email protected]I love the way the basil oil complements the tomatoes and mozzarella.
DanielleDraws Something
[email protected]This bruschetta is so good! I've made it several times, and it's always a crowd-pleaser.
NISHES kc
[email protected]I'm glad I found this recipe. It's a great way to use up fresh tomatoes from my garden.
Malaika Iqbal
[email protected]This bruschetta is the perfect appetizer for a summer party. It's light, refreshing, and flavorful.
IM Freestyles
[email protected]I didn't have any basil oil on hand, so I made my own using the recipe in the blog post. It was delicious!
BAD BROTHERS TEAM
[email protected]I used a variety of tomatoes for this recipe, including cherry tomatoes, grape tomatoes, and heirloom tomatoes. They all worked well.
Md Ahmed
[email protected]This recipe is so easy to follow, even for a beginner cook like me. I was able to make it in under 30 minutes.
MinaHiL Dastii
[email protected]I'm not usually a fan of bruschetta, but this recipe changed my mind. The basil oil is what really makes it.
Nusrat omi
[email protected]This bruschetta was a hit at my party! The combination of fresh tomatoes, mozzarella, and basil oil was perfect, and the bread was toasted to perfection.