Ute Carbone
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Inside the Writer's Garret

On writing and life, with a little chocolate thrown in from time to time.

A Touch of Cookery--#Bruschetta

9/15/2014

2 Comments

 
Picture
The fresh tomatoes in our garden are nearly all harvested. I'll miss the wonderful taste. This bruschetta is fabulous made with big boys picked ripe from the vine, but if those aren't available you can use vine ripened tomatoes from the market. The recipe is easy and always a favorite here at chez Carbone

Tomato Bruschetta
6 slices of crusty bread (ciabatta or sesame semolina work well)
olive oil 
3 vine ripe tomatoes
3 slices fresh mozzarella




for dressing--
3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
2 cloves garlic, minced
1 teaspoon basil


Sprinkle bread slices with olive oil and place on baking sheet. Bake at 400 degrees for eight minutes, or until toasted. While bread is toasting, dice tomatoes and mozzarella and place in a medium-sized bowl. In a small bowl, combine extra virgin olive oil, vinegar, garlic, and basil. Pour dressing over tomatoes and mozzarella and mix until well blended. Spoon mixture over toasted bread. 
Enjoy!   






2 Comments
Jackie Buxton link
9/22/2014 09:58:07 pm

Lovely! Hubbie has been growing tomatoes prolifically and I always feel guilty when I have to sneak a few out to compost...bruschetta
here we come!

Reply
Ute Carbone link
9/23/2014 06:55:54 am

Hope you enjoy, Jackie. Our tomatoes are (sadly) all done. A few always do end up in the compost. I suppose that's good for next year's crop.

Reply



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