Tomato And Fresh Mozzarella Bruschetta
4 plum tomatoes, finely chopped
1/2 cup finely chopped red onion
2 tablespoons capers, chopped
4 tablespoons fresh basil leaves, chopped
1 cup fresh Mozzarella cheese, finely chopped
2 tablespoons red wine or balsamic vinegar
3 tablespoons extra virgin olive oil
salt and pepper to taste
4 slices toasted Italian bread
- In a large
bowl combine tomatoes,
onion, capers, basil and fresh Mozzarella.
- Stir in vinegar and olive
oil. Toast the bread.
- Season with salt and
- Top toasted bread with the
place on baking sheet.
- Broil until cheese melts.
- Serve hot with your favorite
salad or as hot appetizer.
Makes 2-4 servings.
Dairy free alternative:
Substitute 1 cup canned small white
beans for cheese and just top toasts with mixture.
Note: If you don't have fresh
Mozzarella cheese you can use feta cheese or regular Mozzarella cheese,
just don't use salt in that case.
|Did You Know?
|Bread made with barley,
oats, or millet was always ranked as coarse food, to which the poor
only had recourse in years of want. Barley bread was, besides, used as
a kind of punishment, and monks who had committed any serious offence
against discipline were condemned to live on it for a certain period.
An ancient chronicle of the time of Charlemagne makes mention of a
bread twice baked, or biscuit. This bread was very hard, and easier to
keep than any other description. It was also used, for provisioning
ships, or towns threatened with a siege, as well as in religious
houses. At a later period, delicate biscuits were made of a sort of dry
and crumbling pastry which retained the original name.