Poppy’s Bruscetta
I have no specific measurements for this recipe…it is all based on how it tastes and how much pizzazz you want so I will give you the basic ingredients and you can take it from there.
Balsamic vinegar
Grape tomatoes
Kosher salt
Ground pepper
Garlic
Olive oil
Onion
Fresh mozzarella
Fresh basil
Onion
Wash and slice the grape tomatoes in half and set aside. In a bowl, pour in to start about a ¼ cup of balsamic vinegar and with a whisk gradually add while whisking your olive oil until you have about ½ cup of liquid in the bowl. If you have a lot of tomatoes you might want more liquid to cover the tomatoes. Add the tomatoes to the balsamic and oil and stir. Add the kosher salt and pepper to taste and at least on minced garlic clove…the garlic is to taste also. Chop a few leaves of fresh basil and chop onion and add to the mixture all the while tasting until it is where you want it. Add fresh mozzarella. I usually buy the small mozzarella balls in water and cup them in half or leave them whole…mix and serve.
You can serve the bruscetta on Italian bread or we sometimes put it over grilled chicken.
