If it has mozzarella and tomatoes, then I will probably love it. This summer I have been craving brushetta and I have made it a few different ways. It is such a great snack and/or meal that also has my most favorite ingredients ever. And I promise, if you buy the cheese and produce from an organic market, you will taste the difference.
Here is what you start with:
6 Roma Tomatoes
Organic Mozzarella Cheese
Extra Virgin Olive Oil
Fresh Organic Basil
Cracked Pepper, Sea Salt and Garlic
Multi-Grain or Sourdough Banquette (fresh)
First, dice the Roma Tomatoes and toss with a bit of sea salt. Then use the entire bit of mozzarella cheese, cut into smaller squares. And please, eat a few while you are doing it. It is hard to beat the amazing flavor of fresh mozzarella. You don’t want to keep this cheese in your fridge for more than a week, so it is best to use it all at once. I also like a lot of fresh basil (dried can also be used, but you lose a lot of flavor that way). Cut the sections of leaves into thin ribbons and add to the mixture. Add about 1/4 cup of olive oil (please try to find a really good organic olive oil, as this enhances the flavor; a cheap olive oil can really be tasted over the flavors of the tomatoes and cheese). Then, salt and pepper to taste, adding some garlic and even a bit of onion salt or powder if you so desire.
On this occasion, I used a sourdough baguette, which was perfect. However, I really like using multi-grain fresh baguette as well when I make brushetta. Add a little balsamic vinager to the bread before filling it up with the yummy stuff, and you will be in heaven. You can toast the bread and brush will olive oil as well, and here I have also added some salt and pepper to the bread. Use a whole basil leaf for garnish, and this is a great and easy dish for yourself or to take to a party. It is also healthy!
Also, try this recipe with an avocado! The flavors work really well together and it is delicious with warm corn tortillas.