BRUSCHETTA

Bruschetta from the word brucare meaning to grill or toast over coals, possibly originated in central italy's Abruzzo area around the 15th century.

Usually served as an appetizer or sometimes part of antipasti or a lunch dish in it's own right, Bruschetta has become a food for the global community, elevated to posh in some restaurants with the inclusion of finer ingredients, or rustic among others. Bruschetta in it's most basic form is toasted bread with garlic and oil, in America it might include chopped tomato, basil and mozzarella.

Method:

Country style bread or ciabatta

Good ripe tomatoes

A clove of garlic

Basil leaves

Slices of buffalo mozzarella

salt and pepper

Lightly toast the bread on each side, remove from the grill and rub the clove of garlic over one side between 2 and 5 times, depending on your tolerance for fresh garlic!

Add tomato and mozzarella slices to the top of the bread and pop back under the grill for a short while,but not long enough to melt the mozzarella!

Remove and season with salt and pepper and garnish with torn basil leaves.