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 bruschetta salad |
4-6 |
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| This is one of my absolute favourite dishes! Be sure to serve as soon as you have added the croutons because they quickly go soggy. And no one likes a soggy crouton. |
1 container fresh mozzarella balls (cieglini or bocconcini) - cut in halves 1 container grape tomatoes - cut in halves lengthwise 3-4 thick slices of some good bread (french baguette, ciabatta, etc.) - something you can slice yourself, then cut each slice into 1/2" - 1" cubes 2-3 T mild oil 5-6 basil leaves, chiffonade (roll them up into a thin tube and slice them thinly) 2 cloves garlic, peeled and smashed 4 lemons, juiced 1 tsp salt 1/2 cup oil (either mild olive oil or canola oil)
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make your croutons... Preheat oven to 375 F Toss bread cubes in 2-3 T oil and season with a little salt and pepper Spread on a baking sheet and bake for about 15 mins, be sure to turn them halfway through. Once croutons are golden brown, remove from oven and let cool. While croutons are baking, make the lemon vinaigrette... Sprinkle some salt in a small area on your cutting board, add garlic cloves and mince (the salt will help break down the garlic). Try to get it into as much of a paste as possible. Transfer paste to a small bowl, add lemon juice, basil and salt and whisk to combine. Slowly add 1/2 cup oil while whisking until dressing thickens. Set aside. Get ready to combine... In a large bowl, combine tomatoes, mozzarella and croutons. Drizzle vinaigrette and toss to combine. Season with more salt and a bit of cracked pepper. Enjoy. |
| bonnie appetit Napier New Zealand email: bonmuir@yahoo.com  |