A pleasure to join Christine Nelson in another food segment as we celebrated the ‘Red, White and Blue’ with the upcoming red, white and blue summer holidays. Red Tomatoes, White Mozzarella and Purple Basil, that is. It was a re-creation of a ‘classic’ with many options, including an appetizer, which I served up this morning.
The recipe also has gluten-free options, as well as an easy pasta and pizza option. It’s also a great crowd-pleaser!
As the scent of basil, garlic and tomatoes permeated our cooking area this morning, it took me right back to my grandmother’s kitchen and where my culinary career began ~ Her gift to me that remains ever so present and joyful.
7 Roma (plum) tomatoes, seeded and finely chopped
2 cloves minced garlic
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 tablespoons honey (preferably local honey)
1/4 cup fresh basil ribbons
1/2 teaspoon salt (or to taste)
1/4 teaspoon fresh ground black pepper
1 French baguette, sliced
In a large bowl, combine the chopped Roma tomatoes, minced garlic, olive oil, vinegar, honey, basil, salt, and pepper. Allow the mixture to sit for 10 minutes. Cut the baguette into 3/4-inch slices. Top with the tomatoes on the fresh bread slices.
Or, if you like your bread crispy, on a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until lightly brown, remove from oven and flip the bread and brown the other side. Top with tomatoes (Bruschetta).
Serving Variations and Alternatives:
- To Celebrate! The Red White & Blue Holidays: Add Pearl Mozzarella Balls and Substitute Purple Basil for Green Basil (it takes on the ‘blue’ color).
- Toss in hot spaghetti or gluten-free spaghetti to the Bruschetta recipe (with the Pearl Mozzarella Balls). The mozzarella will melt as it is tossed. Serve.
- For a Gluten-free alternative: Use Gluten-free breads or Gluten-free wraps
- The Bruschetta is great served as an appetizer or as a salad topper on grilled fish, chicken or steak.
- Makes a nice Pizza! Simply add to the pizza dough and bake.
- Double, triple or quadruple the recipe for a crowd and serve the breads/crostini on the side. Guests can help themselves!
Author, Culinary Educator, Personal Chef Services, Public Speaker