"Hunger is the best sauce in the world."--Cervantes

Bruschetta Recipe

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This recipe for Bruschetta, by , is from The Little White Cookbook For Good Eaters, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Meghan White
Added: Monday, August 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6-8 roma tomatoes, chopped
2 cloves garlic, chopped
2 cloves garlic, peeled
1 bunch fresh basil, chopped
3 Tbls olive oil
2 Tbls capers
Balsamic Glaze
salt and pepper to taste
fresh mozzarella, sliced 1/4 inch thick
8 slices French or Italian bread
olive oil for grilling

Directions:
Directions:
Combine tomatoes, chopped garlic, chopped basil, olive oil, capers, and salt and pepper. Allow to marinate together in the fridge for at least an hour. Brush the bread with oil and grill. Take the 2 peeled cloves of garlic and cut in half the short way. When bread is done, rub the cut side of the garlic over the bread's surface. Put 1-2 slices mozzarella on the bread, then smear the cheese with a thin layer of Balsamic Glaze. Top with a mound of tomato mixture.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This is just an example of one of the many things you can jazz up with the Balsamic Glaze. Grilling the bread gives it a nice smoky flavor, and I like to use capers and fresh mozzarella instead of parmesan. Capers are pickled caperberries and can be found near the pickles and olives. Fresh mozzarella is in the deli department and is usually sold in balls submerged in liquid.

 

 

 

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