So, here’s a simple recipe I came up with, after browsing a few recipes on the web.
1. 4 roma tomatoes
2. 3-4 cloves minced garlic
3. 1 teaspoon olive oil
4. 2 tablespoons balsamic vinegar
5. 1/4 cup fresh basil
6. 1/4 teaspoon Sea Salt (or to taste)
7. 1/4 teaspoon ground black pepper
8. A few more cloves minced garlic.
9. A tablspoon of olive oil
10. 1 French baguette
11. Grated mozzarella cheese
1. Bring a potful of water to boil. Immerse the tomatoes in them and let them cook until the skin begins to peel off.
2. Peel the skin off the tomatoes and finely chop them. Also, make sure to remove the seeds.
3. Add ingredients 2 through 7 and mix thoroughly. Set this mixture aside.
4. In a separate dish, mix some olive oil and minced garlic.
5. Cut the baguette into thin slices and toast them until firm. Brush one side of each piece of bread with the oil and garlic mixture. Now, add some of the mixture prepared in 3 on top of the bread. Garnish with some mozzarella cheese.
6. Preheat your oven to 350 F.
7. Line your baking tray with some foil and place the slices from 5 on it. Bake these for about 5 to 7 minutes or until the mozzarella has begun to melt.
1. Apart from the process of de-skinning and de-seeding the tomatoes, this was a super easy recipe. You can add or reduce the quantities of the ingredients as per your liking.
2. We were glad the bread had just the right crunch, but had retained some softness and not gotten soggy at all.
3. One word of advice would be to keep the water from the tomatoes out, as far as possible.
4. Dinner that night was super! Bruschetta, followed by some awesome mushroom soup and finished with an extremely simple pasta recipe (a bunch of veggies sauteed in olive oil mixed with the pasta, along with some oregano, salt and pepper and served with parmesan). We also watched Amelie that night. With wine to accompany. Beautiful! Every aspect of the evening.