Wednesday, August 22, 2012

Summer Tomato Bruscetta

Things I've decided in the past two weeks:

Nutella is totally appropriate as a condiment to your breakfast. Law suits, whatevs. Nutella, I got you for breakfast. And dessert.

Breaking out into yoga poses while at work is totally acceptable and professional. Namaste.

If I'm stressed and you ask me "how can I help you" or "how can I make it better," I will probably answer with "You can give me a back massage." No lies. You asked. I speak the truth. Just make sure your hands are warm, please.

When in doubt, wear black and/or put a fried egg on it.

Tomatoes are so delicious and in season right now/Summer is almost over + Sunday night dinners are the best way to end the weekend, so...make tomato bruscetta for your next Sunday night dinner or bbq.

Be grateful. Always.

Summer Tomato Bruscetta

1 baguette, sliced into 1-inch thick slices
4 tablespoons olive oil or grapeseed oil
 Mozzarella di Buffalo (I used a little less than 1/2 a pound)
1 small basket of small cherry tomatoes (any color(s) will do)
handful of fresh basil, finely chopped
4-5 garlic cloves
4 tablespoons balsamic vinaigrette
Salt and pepper to taste

1. In a small bowl, combine the chopped tomatoes, basil, and garlic. Mix gently.  Season with salt and pepper, cover with saran wrap, and place in refrigerator. While you prepare your little toasts, the tomato mixture can get all juicy and garlicky in the fridge.

2. Turn the broiler on in your oven. Slice the baguette into 1-inch thick pieces and place on a cookie sheet (doesn't need to be lined).

3. Brush each slice of bread with olive oil on each side. Place back on the cookie sheet and put under the broiler for a few minutes on each side. Depending on your oven, these can begin to brown very quickly, so keep an eye on them (2-3 minutes on each side even...). Once they are golden-toasted on each side, remove from broiler and set aside to cool.

4. Once the little toasts have cooled, place a small spoonful of Mozzarella on each; press down gently. Then, carefully layer on the tomato mixture. It can get slightly messy. Don't worry about it. It's all good and organic and stuff.

5. Right before serving, sprinkle with salt and pepper and then, drizzle with balsamic vinegar.