I was privileged to attend a fun 40th birthday party this past weekend for a good friend of mine. The party was held at a restaurant called Biaggi's. Before dinner was served they came around with some very tasty appetizers. They all were good, but the one I REALLY like was their Bruschetta. The tomato mixture was divine and they drizzles a balsamic glaze over the top! So of course I had to try and find the recipe and make it here at home, which I did! We had an Italian feast last night with this recipe as our appetizer. A lot of the ingredients you make ahead so when it com times to serve the dish it is very quick. For Pam and Summer I will be making this as one of our Thanksgiving appetizers, so don't make it! Give it a try, you won't be disappointed.
Biaggi's Bruschetta Appetizer
Tomato Basil Mixture:
½ cup Extra Virgin Olive Oil
2 tsp Kosher Salt
1/8 tsp Black Pepper, freshly cracked
1 ½ tsp Basil, dried
3 tsp Garlic, pureed
½ oz Basil, fresh chiffonade (julienned strips)
4 cups Roma Tomatoes, freshly diced (3 medium Romas = approx 1 cup)
In a large mixing bowl add all of the ingredients except the tomatoes and mix well.
Add the diced tomatoes and mix well turning with a rubber spatula. Taste for salt & pepper balance. Season to taste. Cover and chill for at least 2 hours before serving.
Turn again with the rubber spatula right before service to blend the flavors evenly.
Ciliegine (Marinated Fresh Mozzarella):
1 lb Ciliegine Mozzarella (Ciliegine = 1/3 oz cheese ball)
3 Tbsp Extra Virgin Olive Oil
½ tsp Oregano, dried
½ tsp Kosher salt
1 pinch Black Pepper, freshly ground
Other sizes of fresh Mozzarella are available. Cut to size for ease of marinating. Mix all ingredients together in a small bowl. Cover and chill until needed.
Balsamic Glaze:
4 cups Balsamic Vinegar
¾ cups Honey
¼ cup Brown Sugar
1 ½ tsp Kosher Salt
1 pinch Salt & Pepper Mix
Place all ingredients into medium saucepan over medium heat. Stir to mix well. When mixture begins to boil, reduce heat to slow simmer. Continue to simmer until reduced by 2/3. The glaze should coat the back of a spoon. Remove from heat and store in a covered container until needed.
Slice and toast bread of choice to a nice golden brown – not too dry. Liberally brush each slice with the olive oil.
Top each piece of toast with a generous portion of the Tomato/Basil mixture. Top the tomatoes with the fresh Mozzarella. May be grated or cut to vary the presentation. Drizzle the bruschetta with Balsamic vinegar or glaze. Top with basil chiffonade and finish off with cracked pepper. Serve and enjoy. For variations try different flavored vinegars or herbs.
Biaggi's Bruschetta Appetizer
Tomato Basil Mixture:
½ cup Extra Virgin Olive Oil
2 tsp Kosher Salt
1/8 tsp Black Pepper, freshly cracked
1 ½ tsp Basil, dried
3 tsp Garlic, pureed
½ oz Basil, fresh chiffonade (julienned strips)
4 cups Roma Tomatoes, freshly diced (3 medium Romas = approx 1 cup)
In a large mixing bowl add all of the ingredients except the tomatoes and mix well.
Add the diced tomatoes and mix well turning with a rubber spatula. Taste for salt & pepper balance. Season to taste. Cover and chill for at least 2 hours before serving.
Turn again with the rubber spatula right before service to blend the flavors evenly.
Ciliegine (Marinated Fresh Mozzarella):
1 lb Ciliegine Mozzarella (Ciliegine = 1/3 oz cheese ball)
3 Tbsp Extra Virgin Olive Oil
½ tsp Oregano, dried
½ tsp Kosher salt
1 pinch Black Pepper, freshly ground
Other sizes of fresh Mozzarella are available. Cut to size for ease of marinating. Mix all ingredients together in a small bowl. Cover and chill until needed.
Balsamic Glaze:
4 cups Balsamic Vinegar
¾ cups Honey
¼ cup Brown Sugar
1 ½ tsp Kosher Salt
1 pinch Salt & Pepper Mix
Place all ingredients into medium saucepan over medium heat. Stir to mix well. When mixture begins to boil, reduce heat to slow simmer. Continue to simmer until reduced by 2/3. The glaze should coat the back of a spoon. Remove from heat and store in a covered container until needed.
Slice and toast bread of choice to a nice golden brown – not too dry. Liberally brush each slice with the olive oil.
Top each piece of toast with a generous portion of the Tomato/Basil mixture. Top the tomatoes with the fresh Mozzarella. May be grated or cut to vary the presentation. Drizzle the bruschetta with Balsamic vinegar or glaze. Top with basil chiffonade and finish off with cracked pepper. Serve and enjoy. For variations try different flavored vinegars or herbs.
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