Bruschetta

06 Oct 2014
dscf1313
1
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This week I've learnt that sometimes things don't go according to plan and it's up to you how you react or deal with it. Life tends to throw unexpected hiccups and bumps in the road just when we though it was smooth sailing. The future always looks so bright but after all life has it's own course and sometimes it's out of our control what the next turn will be. It may be difficult to see, but from these bumps in the road often comes new opportunities. Suddenly, new options become likely and you may actually take a completely new path but still end up at the same destination.

On my path this week I bumped into my old friend Bruschetta. When my friends and I are having a girls pot-luck night, I often get asked "Ooh Fem can you please bring your bruschetta?!". I can't remember the first time I had bruschetta but I've always been a lover of tomatoes and basil. Through my 'googling' I've come to lean that there are a lot of varieties of this classic Italian dish and that there is no right or wrong! As long as you've got tomatoes thrown into the mix, you're probably doing it right.

What are you most looking forward to for the upcoming season (whether that be Winter or Summer!)? Let me know in the comments below :)

Happy Cooking!

dscf1333

Bruschetta

Ingredients

Makes 10 bite sized pieces

2 roma tomatoes
A handful of fresh basil, lightly chopped
125g tub of buffalo Mozzarella
1 french stick (sliced into 10 pieces)
2 tbsp Olive Oil ((link: http://www.olivo.co.nz/ text: I use Lemon Infused from the local Olive farm))
Balsamic Glaze
Salt & Pepper
1 clove crushed garlic

Method

Combine garlic and olive oil. Brush over each piece of bread.

Place the bread on a baking tray and warm for 5-10 mins on 180C.

Slice the tomatoes and mozzarella into thick slices.

Lay a couples slices of the tomato and mozzarella on each piece of bread.

Add a couple of basil pieces on top.

Pour balsamic glaze over each piece.

Garnish with salt and pepper.

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