Receta Margarita Bruschetta
Well, I now live in Poland, and since Vicki asked, you can follow my expatriate adventures on my new blog, Polish Housewife. Like so many people here, we're in a multi-story apartment building, and the ground floor is occupied by shops. We can find almost anything nearby - a post office, a bank, a drug store, a salon, a bakery, a market, a deli, and a restaurant.
Our closest restaurant is called Volano. They served the best Zurek (a sour soup that I hope to post for you soon) we've had in Poland, so that seemed like a great idea for dinner after our plane landed Sunday evening. My husband suggested we start with their bruschetta.
The flavor was wonderful, and I've taken inspiration from their dish. The one noticeable change I've made is to use a baguette. They served theirs on a square, thin slice of sandwich bread. It didn't harm the flavor, but it was a little flimsy to hold and take a bite. We'll have to try it again to see if it's always served that way, or maybe they had to make a substitution in a pinch.
Ingredients
- 2 cloves garlic, peeled and diced
- 1/4 cup olive oil
- 1/2 baguette, thinly sliced4 ounces fresh mozzarella, thinly sliced
- 1 tomato
- salt & pepper, to taste
- fresh basil leaves
- 1/4 cup sun dried tomatoes, thinly sliced
- 2 tablespoons pesto
Directions
Several hours before using, combine the garlic and olive oil
Just before serving, brush one side of the bread slices with the garlic oil (the leftover oil is great for salad dressing)
Toast the bread in the oven, under the broiler, or on an electric grill
Top each slice of toasted bread with a slice of cheese
Add tomato and season with salt and pepper
Top each bruschetta with 1/2 of a basil leaf and a few slices of sun dried tomatoes
Garnish with just a dab of pesto
Serves 4