Saturday, July 17, 2010

Crusty Bread with Tomatoes and Fresh Mozzarella

This is a simple but amazingly delicious recipe passed on from our good customers, Steve and Nicole. It is easy and quick to make. Sort of like a fresh pizza on bread. 

Crusty Bread with Tomatoes and Mozzarella
(Serves 2-3)

5-6 medium tomatoes, chopped (can peel or not, I don't) 
3-4 garlic cloves, rough chop
handful fresh basil, rough chop
DiBruno fresh mozzarella, sliced med-thick
Fresh crusty bread, sliced thick (3/4 in)
Olive oil
salt and pepper

Saute garlic in about 2 T. olive oil for 1-2 minutes on medium heat until fragrant. Add tomatoes and cook for 8-10 minutes until they release their juices and they look kind of "saucy". Add salt and pepper to taste. Top fresh tomato sauce with one layer of mozzarella slices in pan, arranging mozzarella around pan and one in middle. Turn down heat to medium low, put top on pan, and let mozzarella melt down, about 5 minutes. Slice crusty artisan-type fresh bread in thick slices. If using a baguette, slice on a diagonal so they are longer. When cheese is melted, using a spatula, scoop each clump of tomatoes and melted cheese onto a piece of bread. Top with a generous amount of fresh basil. 

(note: you will need about 2 medium or one large tomato per person. If making a larger batch, adjust garlic accordingly.)

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