La bruschetta d’Enza

bruschetta_tisch Sometimes why to do complicated when we can do so simple… Especially when the main role is given to La Mozzarella di Bufala DOP directly brought by my friend Enza from the temple of this white jewel, Napoli. So to get directly into business we asked ourselves who could have the supporting role…Tomatoes, basilicum….How about a bruschetta? Lets’ do it. Fabulous.. tasty. 

What you need?

For about 8 bruschettas…

– 3 tomatoes

– 5 sprigs of fresh basil

– 3 table spoons olive oil…

– a pinch of salt, a pinch of pepper,

– 2 cloves of garlic.

– 1 baguette or ciabatta

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And now what?

1- De-seed your tomatoes ( i use a tablespoon so it is clean cut you can also do the same work with an ice cream scoop) and cut them in very tiny cubes, set them up in a bowl.

2 – Peel and finely mince your 2 cloves of garlic. Have them meet their first friends : the tomatoes 🙂

3 – Get your basil leaves and cut them in chiffonade…and then again across with your knife.

4 – Pour slowly your real nice olive oil ( in this case, we used a real flavorful earthy mono varietal type of olive oil – full power from Sicily). Make sure it is not too wet, otherwise the flavors will be out of balance.

5 – Salt and pepper. Adjust to your taste.

6 – Place in a pre-heated oven some slices of baguette or ciabatta, rub some garlic and grill for a few minutes to get them crunchy.

7 – Spoon the bruschetta on the slices of bread and serve with the most amazing Mozzarella you can find. 🙂

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This recipe has been tasted by Enza and this is now hers. 🙂

Bon appétit les gourmands,

Razzie

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