Hi everyone! I’m back!
What a week this has been. It’s been tiring. It’s been draining. But we’re finally all moved into our new home. Moved in however, doesn’t mean unpacked and if you read my last post you know how I feel about packing. My lovely mama did come to help me unpack my kitchen while she was here, yet I am still too busy setting up the rest of our house to do too much cooking. Blasphemy I know. Over the last few days I could feel the effects of kitchen withdrawal starting to set in so I decided to make this quick, flavorful appetizer to get my kitchen fix.
Have you looked at the calendar? I just did. It’s the 4th. of August. The 8th month of the year. I have never really been a fan of August. The weather gets a little too hot. It marks the end of summer and means that the days of sunshine are going to become fewer and fewer here in Seattle. However one thing that is great about August, besides my mom’s birthday, is the beautiful glorious tomatoes that reach their peak this month. They are sweet, tender, juicy and pair perfectly with sweet basil and creamy mozzarella. Place it all atop crusty garlic laced french bread and you have one heck of a summer snack.
Heirloom Tomato and Mozzarella BruschettaPrint Recipe
- 1 large heirloom tomato, diced
- 2/3 cup pearl size mozzarella
- 10 basil leaves chopped
- 1 teaspoon balsamic vinegar
- 1 teaspoon extra virgin olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon fresh cracked black pepper
- 12 baguette slices
- 1 clove garlic
Combine diced tomato, mozzarella, basil leaves, vinegar, olive oil, salt and pepper in a bowl. Mix well. Cover and refrigerate for at least 30 minutes.
Preheat oven broiler. Place baguette slices on a baking sheet. Broil for 2 minutes or until golden brown. Rub garlic clove over the top of toasted bread.
Spoon chilled tomato mixture over the top of the bread. Serve.