Featured in the July 2015 edition of 'In The Loop' Magazine
Ingredients:
- 1 Baguette or Ciabatta loaf, sliced 1/4'' thick
- Extra virgin olive oil (Enough to brush on each slice and baking sheet)
- 4-6 Garlic cloves, crushed (Reserve half to mix with tomatoes)
- 3-4 cups Tomatoes, roughly chopped (I like to use a variety for color)
- Large handful of fresh basil, roughly chopped
- 1 heaping tablespoon Thyme, chopped
- 1 medium Shallot, caramelized
- Freshly ground black pepper and salt, to taste
- Freshly sliced or shredded Mozzarella (Enough to top each slice)
- Your favorite balsamic vinegar to drizzle on top of bruschetta prior to serving
- Optional: 1/2 cup Black olives, pitted and sliced
Directions:
- Preheat oven to 425°F.
- Line large baking tray with foil.
- Mix 1/2 cup olive oil and half of the garlic in a ramekin. (If you run out, make more)
- Using a pastry brush, lightly brush foil with oil. Also brush individual bread slices, then pre-bake for 3 minutes, or until lightly toasted.
- Remove bread slices from oven and set aside.
- Mix all remaining ingredients aside from mozzarella.
- Generously spoon mixture onto each slice of bread, then top each piece with mozzarella,
- Bake 3-5 minutes, or until cheese is completely melted and slightly browned.
- Place on your favorite platter and serve!
Wine Recommendation: Boekenoogen (2015) Pinot Noir. Bernardus Winery Tasting Room located at 24 West Carmel Valley Road, Carmel Valley, CA 93924.