Fried Bread, thick slices of fresh Mozzarella Cheese, Tomatoes, and ribbons of Basil...do I have your attention? I am not sure about you but I am drooling!!!
This is one of my sister Abby's fav things that I make. If I want to make her happy, I make her these!
Abby's Fav Bruchetta:
1 Loaf French Bread (Sliced about 1" thick)
16 oz Mozzarella Cheese (Sliced about 1/4" thick)
6 Medium Tomatoes on the Vine (cubed)
1/4 of a Medium Red Onion (minced)
1 C Basil (julienne)
1 T Garlic (minced)
1/4 C Extra Virgin Olive Oil (plus more for frying bread)
6 T Butter
1 1/2 tsp Kosher Salt
1 tsp Black Pepper
Place the Tomatoes, Basil, Red Onion and Garlic in a medium bowl. Toss in the EVOO along with the Kosher Salt and Pepper. ~Best if you can make this about 30 mins before you fry the bread.~
Poor enough EVOO to coat the bottom of a large skillet along with 1 T Butter over medium high heat. When the oil is hot place about 4 slices of bread in the skillet (this is not the time to walk away from the stove...been there, burnt my bread). Turning the bread when it is golden brown. Remove from pan when both sides are browned. While the bread is still nice and warm top with 2 slices of Mozzarella Cheese and a nice large spoon full of the Tomato mixture. Repeat until all the Bread and Tomato mix is gone.
YUM!!!
I LOVE fresh mozzarella cheese! Really, really..give it to me drizzled with some extra virgin olive oil and kosher salt and I am in HEAVEN! So when I buy it (not always cheap!), I try and find ways to use it all up (other than just shoveling it in my mouth). So today I was trying to do just that. This is one of my go to, when I don't have any greens in the house to make a salad well, salad. It is also one of those things that are great to bring to a BBQ or picnic since there is no mayo or anything in it that would go off very fast in it.
Say hello to my Couscous Salad lunch~
This will make about 4 cups.
Couscous Salad:
1C of Couscous
1C Water (use Chicken or Vegetable stock for added flavor)
3 T Extra Virgin Olive Oil
1/4 tsp Salt
1/4 C Fresh Basil
1/2 C Sweet peppers (chopped)
1/2 C Mozzarella cheese (diced)
3 Scallions (thinly sliced)
1 tsp Garlic (minced)
Juice of 1/2 a lemon
Kosher salt and pepper
Bring the water along with 1/4 tsp salt and 1 tsp of the EVOO to a boil. Add the Couscous, sir, take off the heat and cover. Wait 5 mins. Remove the cover, fluff with a fork and let cool.
While the Couscous is cooling, get the remaining ingredients sliced, diced, chopped, minced and placed into a medium size bowl. Add the lemon juice and toss. When the Couscous is room temperature add to the bowl. Drizzle with remaining EVOO and season with salt and pepper. You can eat it just like this or cover it and refrigerate for a few hours (even better!) and then enjoy. :)
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