Monday, 14 March 2011

Tomato, mozarella and pesto bruschetta

Bread (I used La Brea olive loaf but you could use baguette or ciabatta), cherry tomatoes, buffalo mozarella, basil leaves, basil oil, parmigiano, lemon juice, pine nuts, balsamic glaze, salt, 1 clove garlic  
1) To make the pesto - finely slice a good handful of fresh basil leaves and add to a mortar bowl. Sautee 1 clove of garlic in basil oil and add to the mortar bowl along with a pinch of salt and a handful of pine nuts.
Grind thoroughly, adding lemon juice, basil oil and parmeggian to taste.

1) Slice the bread, tomatoes and mozarella - please note that mozarella should be served slightly above room temperature so that it's soft and melts in your mouth. Never serve it cold from the fridge, it's not supposed to resemble rubber! Buffalo mozarella is also vastly superior to cow's.

1) Spread the bread with pesto, layer mozarella and tomatoes on the top and bake in the oven for 5 minutes

1) Drizzle with balsamic glaze and serve hot or cold

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