Bruschetta My Way

Every late Spring when we know a 70+ degree Saturday is forecasted, I buy my ingredients for bruschetta (pronounced bruise-ketta not bru-shet-ta please).

Traditional is chopped tomatoes and onions served on grilled bread rubbed with a clove of garlic. Sometimes it is also done with cannelloni beans.

Mine is a chopped caprese salad on grilled bread.

First I roast a head of garlic and make a paste with it. That is spread on the grilled bread first. Then a few spoonfuls of a mixture of even-sized diced tomatoes, fresh mozzarella, prosciutto, red onions, fresh garlic and roasted peppers.

That is drizzled with a glorious extra virgin olive oil and a sprinkle of Maldon Sea Salt.

We open a really yummy Chardonnay and make a toast to the coming summer. A toast for a toast!!

We have been doing this for over 15 years now and I only make this on that day.

Bruschetta
makes 2 cups

* 2 medium tomatoes, seeded and chopped
* 1 medium ball fresh mozzarella, chopped
* 1/4 red onion, chopped
* 1 roasted red pepper, chopped
* 4 sliced of Prosciutto De Parma, diced
* 2 cloves garlic, minced
* olive oil to moisten
* 1 teaspoon balsamic glaze
* salt & pepper to taste
* 1/2 loaf of good Italian bread, sliced 1/4" on the diagonal, grilled

Next time you need a really good appetizer for a party, make this and see what people say. I guarantee you will be asked to make this many times.

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