(In my opinion, anyway!)
For anyone that really knows me...I am not confident in the kitchen. It gives me anxiety having to cook: having the proper portions for the number of people I'm cooking for, correctly measuring each ingredient, and the possibility of screwing up and having to throw all of my hard work (and all of that food) in the trash.
I envy my husband, for many reasons. Especially his calm demeanor and his ability to throw any random ingredient with another and create a culinary masterpiece. Quite frankly though, sometimes it really pisses me off ;)
Anyway, through another recipe I tried (gone wrong) and buying too much at the grocery store, I found my new love for fresh mozzarella balls!
I had some leftover tonight...along with some tomatoes and I thought I would attempt my first ever bruschetta. I looked online for a few recipes, and the only one that really caught my eye was
this one. Um, the bad thing? NO MEASUREMENTS! eeeeek! So, I grew some mozzarella balls (ha) and decided to wing it. I went to the grocery store and picked up a French Baguette and some fresh basil.
A little side note...the only other time I've used a broiler pan was last week, haha, I didn't even know what it was before that. Yeah.
Ok so here's the good stuff (serving for 8 pieces)
3/4 pint/package of grape tomatoes (diced)
4 sprigs of fresh basil
1 shallot (minced)
small package of fresh mozzarella balls (diced)
salt
pepper
Mix the above ingredients in a bowl, stick in fridge while you preheat the oven to a high broil. (tip: make sure while broiling that you leave the oven door open a smidge - found out through another cooking catastrophe).
French Baguette
Olive Oil (EVOO)
Broiler Pan
Cut the French baguette into thin-medium slices at a diagonal. I cut 8 pieces and there was still a good amount of the loaf left.
Drizzle with EVOO lightly. Broil in oven for about 5 minutes (?) or until just "tanned". I'm sure you can also do this in a toaster over. You want it to be crispy, but not burned.
Take out of the oven and put on your serving tray. Drizzle with some more EVOO and put a little bit of salt over it while still warm.
Dish out your mixture on each of the baguette slices and serve. Voila.
Seriously...this is the best bruschetta I've ever had (not to be cocky) but it's amazing. My husband even high-fived me after he ate it. LOL.
If you try out my recipe, please let me know...I'd love to hear what you think!
Oh -- Almost forgot the most important part!! WINE! I paired mine with a super cheap, but delicious, Chardonnay from my beloved
Total Wine. It's called
Double Dog Dare (and I think that it was 3.99). Bargain!
Thanks for stopping by and good luck in the kitchen!
Hugs and Love,
J
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