Bruschetta

Jul 3, 2013

Simple, fresh ingredients make this Italian appetizer the perfect accompaniment for summer meals. Makes: 4 – 6 Portions

Ingredients:

• 2 Roma tomatoes
• 1 Red onion
• 1 Bunch of fresh Basil
• 1 Clove Garlic
• 1 oz Basil Pesto
• 1 Fresh Mozzarella Log
• 2 oz Olive Oil
• Salt / Pepper
• Baguette

Method:

1. Slice the baguette on the bias. Place on a sheet tray. Add the chopped garlic to 1 oz of the olive oil. Spread over the baguette and bake in a 375 degrees oven for 7 – 8 minutes.
2. Small dice the mozzarella, red onion and tomatoes. Chiffonade (thinly slice) the basil leaves, add 1 oz of olive oil and season with salt and pepper.
3. Add the pesto to the mixture and spoon over the baguette. Serve.

Gosling’s Wine of the Week

ROBERT MONDAVI WOODBRIDGE PINOT GRIGIO

Gosling’s choice is Robert Mondavi Woodbridge Pinot Grigio for Chef Daamian’s bruschetta.

This Pinot Grigio is a well rounded wine with citrus overtones. It has aromas of fresh peach and nectarine, it is crisp and refreshing. The wine pairs nicely with light dishes. This Northern California wine is a well-rounded wine and has a smooth mouth watering finish.

The retail price is $13.50 and is available at Lindo’s and Gosling’s stores.

Seasoned to Taste – Hosted by Chef Peter Jovetic
An exclusive presentation of Lindo’s Group of Companies
As broadcast on VSB TV11 on July 2, 2013