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Photo by Ken Williams for The Concord MonitorBruchetta Tomato Slather
For a great appetizer chop up and season some of summer's finest tomatoes.
Add some pre-made bruchetta crisps and serve.
To make 2 cups
Toss together:
4-5 juicy red tomatoes, roughly chopped
8 kalamata olives, pitted and roughly chopped
1/2 cup fresh mozzerella, roughly chopped
Whisk together in a small bowl:
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/2 cup olive oil
1/2 clove garlic, minced
1 teaspoon capers
1/2 teaspoon kosher salt
loads of fresh ground pepper
a few slivered basil leaves
Pour over tomato mixture and let sit at room temperature for a half hour to blend flavors.
Serve with crisp bread, thinly sliced baguette or spoons.
Add some pre-made bruchetta crisps and serve.
To make 2 cups
Toss together:
4-5 juicy red tomatoes, roughly chopped
8 kalamata olives, pitted and roughly chopped
1/2 cup fresh mozzerella, roughly chopped
Whisk together in a small bowl:
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/2 cup olive oil
1/2 clove garlic, minced
1 teaspoon capers
1/2 teaspoon kosher salt
loads of fresh ground pepper
a few slivered basil leaves
Pour over tomato mixture and let sit at room temperature for a half hour to blend flavors.
Serve with crisp bread, thinly sliced baguette or spoons.
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