Yield: makes toppings for 8 bruschetta
4 of your favorite medium heirloom tomatoes, diced
2 medium cucumbers, skinned & diced neatly
1 medium ball of fresh mozzarella, diced neatly
1 clove of garlic, finely chopped
1 clove of garlic, peeled only (optional)
4 nice leaves of fresh basil, chiffonade
2 tablespoons of extra virgin olive oil
some more olive oil for drizzling
a drizzle of balsamic vinaigrette
salt & pepper to taste
1 loaf of your favorite artisan bread
Keeping a nice uniform chop of the maters, cukes & mozzarella will take this presentation to another level.
In a bowl, mix the diced maters, cucumber, mozzarella & garlic. Drizzle in the olive oil, some balsamic vinaigrette to your liking, and add the salt and pepper. To chiffonade the basil- take the 4 leaves and stack on top of eachother with the tips facing the same direction. Roll the leaves like a cigarette- then slice very very thinly- the cuts should resemble fine ribbons.
Slice your bread, drizzle with olive oil, and then grill or toast. For extra garlic flavor- run a clove of garlic over the slices of toasted bread. Spoon the bruschetta mixture over the toast & top with some of the basil. Serve warm or at room temp.