Bruschetta is a simple, fast and delicious addition to any appetizer platter. Our recipe replaces the messy soggy drizzle of balsamic vinegar with Christine Le Tennier Balsamic Flavor Pearls. The pearls rest on top of the tomatoes and mozzarella instead of soaking into the bread. Every mouthful brings a fresh burst of that familiar and perfectly blended flavor.
Ingredients
- 340g ( 6 oz, about 3) Tomatoes, Roma Stemmed and Seeded
- 227g (8 oz) Mozzarella, Fresh
- 110g (½ cup) Olive Oil
- 1 Baguette
- 5g (1 tsp) Salt
- 0.5g (¼ tsp) Black Pepper
- Garnish
- Christine Le Tennier Balsamic Spheres
- 20g (1 cup) Basil, Whole Leaves Stems Removed
Equipment
- Pastry Brush
- Baking sheet
- Bread knife
Timing
Active Time: 15 Minutes
Total Time: 15 Minutes
Yield
20 Pieces
-
Prepare Baguette
Preheat oven to 350°F.
Use a bread knife to slice the baguette into 20 even slices.
Place the slices on a sheet pan and use a pastry brush to coat each slice with olive oil.
Place the pan in the oven and toast for 5 minutes or until golden brown.
-
Prepare Tomato, Mozzarella, Basil
Small dice the tomatoes and mozzarella and mix together. Season with the salt and black pepper.
Lay the leaves of basil on top of each other on a cutting board. Roll the leaves into a cylinder. Using a sharp knife, slice the basil from one end of the cylinder to the other. This creates thin ribbons of basil known as “chiffonade”.
-
Plate and Garnish
Place the slices of baguette on a platter and top each of them with an equal portion (about 1oz) of the tomato and mozzarella mixture.
Garnish each Bruschetta with ribbons of basil and a small spoonful of Christine Le Tennier Balsamic Spheres.
Serve immediately.
3 Comments.
The olive oil was left out of the instructions. I assume you wanted people to brush the bread with it before baking?
We’ll get that updated! Thanks 🙂