If you remember my post on Napa, you might recall that we went to a winery with a mozzarella bar. A mozzarella bar, guys.
And the mozzarella dish that I had was so good that I knew I need to attempt to recreate it at home. The ingredients are simple and solo they would be kind of “meh,” but together they create a recipe that sings and an appetizer to elevate all appetizers.The toasts? French baguette.I cut my pieces into chunks and then sliced them in half, instead of cutting off rounds. One long French baguette got me about 12 pieces of bruschetta. I’d recommend doing it this way otherwise you’re going to have some trouble mounding all the ingredients onto a small little round of bread.(This is a generously portioned bruschetta).
(Because that’s how we roll over here at The Gourmet Gourmand).
The toppings include a combination of garlic olive oil, fresh mozzarella (I used bocconcini- which is a bite sized mozzarella), and this is mounded with fresh heirloom tomatoes, roasted red peppers, a little garlic, a splash of good balsamic, and topped with a chiffonade of basil.The results are like an upgraded caprese- a juicier, heartier bite that includes meaty red peppers and balsamic. The red peppers were probably my favorite part.
Note- the recipe calls for jarred red peppers, but I’m sure it would taste even better with homemade. I’d recommend making 2 medium sized roasted peppers for this recipe.
So I hope you enjoy my first ode to summer recipe as much as Dave and I enjoyed eating it. But never fear- I will have more fresh recipes coming your way in the weeks to come.
In the meantime, Happy Monday.. and go get yourself some ingredients to make bruschetta!
Mozzarella, Tomato, and Red Pepper Bruschetta
- 1 french baguette sliced into about 12 pieces
- 7 oz bocconcini mozzarella or about 6 bite sized mozzarella balls, sliced
- 1 cup tomato diced (from about 1 large heirloom tomato)
- 2 cups roasted red peppers julienned (from about 1 14oz jar)
- ¼ cup olive oil
- 3 whole garlic cloves
- 1 small garlic clove minced
- ¼ cup basil chiffonade
- Salt and pepper to taste
- Good balsamic vinegar to taste
- In a small saucepan heat olive oil over medium heat. When it comes to temperature, remove from heat and toss in 3 garlic cloves to infuse. Set aside for about 10 minutes, then remove the garlic.
- Meanwhile, heat a grill pan over medium heat.
- Place sliced baguette pieces on grill pan, face down, and grill until lightly toasted (about 4-5 minutes). Set aside.
- In a small mixing bowl combine tomatoes, roasted red peppers, and minced garlic. Add a tablespoon of the garlic olive oil, a little salt and pepper, and toss. Set aside.
- Spoon a few teaspoons of garlic oil over each piece of toasted bread.
- Add 2-3 slices of mozzarella to each toast.
- Top with a heaping tablespoon of the tomato-pepper mixture (be sure to include some of the juices).
- Drizzle each toast with balsamic vinegar and top with basil chiffonade.
- Serve immediately.