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Tomato and Mozzarella Bruschetta
There are many variations of this light starter. If using as a light lunch then add anchovy fillets steeped in milk. To garnish and add extra flavour.
8 Spring Onions
4 Tomatoes (preferable on the vine medium size)
2 cloves of Garlic
8 Fresh Basil Leaves
2 tablespoons of Extra Virgin Olive Oil
1 teaspoon of Balsamic Vinegar
4 slices of Rye bread
300g Mozzarella Cheese
4 Green Olives
100g Sesame seeds
(8 Anchovy fillets – optional)
Chop onion finely.
Skin, halve and deseed tomatoes (pour boiling water over them, rinse in cold water, skin)
Drain tomatoes upside down on kitchen paper; then chop roughly.
Crush garlic, roughly chop basil leaves.
Mix onion, tomatoes, basil, garlic add oil and Balsamic in a bowl, cover and place in frig for 1 hour.
Heat pan and add sesame seeds – watch and toss till they start to change colour.
Set grill to high.
Cover toast with tomato mixture.
Top with slice of Mozzarella and quickly grill so cheese starts to soften.
Serve with a dusting of sesame seeds and olives.
(Option – place anchovy fillets on cheese then grill and garnish)