Heirloom Mater & Cuke Bruschetta

by Fallywalker on January 28, 2009

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.

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