Buttered Bread Crumbs
INGREDIENTS:
1 lb Ripe plum tomatoes, peeled 2 tb Extra virgin olive oil
-and seeded 1/2 ts Salt
2 md Garlic cloves, minced 1/2 ts Coarse black pepper
3 tb Finely chopped fresh basil 1/4 lb Fresh Mozzarella, cut into
1 tb Finely chopped Italian -1/2 cubes
-parsley
1 lb Ripe plum tomatoes, peeled 2 tb Extra virgin olive oil
-and seeded 1/2 ts Salt
2 md Garlic cloves, minced 1/2 ts Coarse black pepper
3 tb Finely chopped fresh basil 1/4 lb Fresh Mozzarella, cut into
1 tb Finely chopped Italian -1/2 cubes
-parsley
Enjoy serving this rustic Italian appetizer while the rest of your dinner is cooking on the grill. Prepare the relish a few hours ahead and when the coals are at their hottest, put the bread on the grill. Assemble just before serving. This is one of those dishes that can be addictive, so don't serve too many or your friends won't have room for dinner!
RELISH:
I medium baguetter, French 1 sourdough or Italian bread cut into 1/2 inch slices 2 large garlic cloves, peeled 2 tbsp extra virgin olive oil freshly ground black pepper
Dice tomatoes into 1/2 inch pieces; drain over a bowl for 1/2 hour to remove excess liquid. Combine all relish ingredients except the Mozzarella cheese in a small non aluminum bowl. Stir well and taste for seasoning. Prepare grill for medium hot grilling. Place the bread on the grill; grill each side just until marks of the grill appear. Remove from grill and place on serving platter. Rub the bread pieces on each side with cut edges of the peeled garlic cloves. Add cheese to the relish, spoon mixture over each baguette slice and then drizzle the final 2 tbsp extra virgin olive oil over top. Sprinkle with freshly ground black pepper and serve. Makes 6 servings.
Origin: Appeal (quarterly publication from Overwaitea Foods) Shared by: Sharon Stevens
RELISH:
I medium baguetter, French 1 sourdough or Italian bread cut into 1/2 inch slices 2 large garlic cloves, peeled 2 tbsp extra virgin olive oil freshly ground black pepper
Dice tomatoes into 1/2 inch pieces; drain over a bowl for 1/2 hour to remove excess liquid. Combine all relish ingredients except the Mozzarella cheese in a small non aluminum bowl. Stir well and taste for seasoning. Prepare grill for medium hot grilling. Place the bread on the grill; grill each side just until marks of the grill appear. Remove from grill and place on serving platter. Rub the bread pieces on each side with cut edges of the peeled garlic cloves. Add cheese to the relish, spoon mixture over each baguette slice and then drizzle the final 2 tbsp extra virgin olive oil over top. Sprinkle with freshly ground black pepper and serve. Makes 6 servings.
Origin: Appeal (quarterly publication from Overwaitea Foods) Shared by: Sharon Stevens