Scenes From An Italian Garden

There is nothing that I love more during the summer than plucking newly grown produce and herbs from my garden and making deliciously fresh meals. We always grow a TON of cherry tomatoes and basil, so my fridge is usually stocked with bruschetta.  I use it for everything…bruschetta chicken, bruschetta platters, toss it with some pasta…there are a lot of possibilities.  Letting the bruschetta marinate for at least a day is best, but if you had to throw this together quickly you can definitely let it sit for just a few hours and it will still be delicious.  Putting together a bruschetta platter is easy and they always look impressive when done right.  Whether your family and friends are Italian or not, most people can appreciate a delicious assortment of bread, a pile of bruschetta, and a glass of wine. Let’s get started!

Bruschetta and Fresh Mozzarella Platter with
Garlicky Crostini and Rosemary Bread

1 pint of cherry, cut in half or grape tomatoes, cut in quarters (about 25-30 tomatoes)
2-3 cloves of garlic, chopped
3 tablespoons red onion, cut into super thin half-moons and then into 3's
6 basil leaves
Salt and pepper
2 tablespoons olive oil

1 big ball of fresh mozzarella, cut into 1/4 inch slices
Salt and pepper
Balsamic Glaze for drizzling
Olive oil for drizzling
Basil leaves for decorating and eating
1 loaf of ciabatta bread, sliced into thin pieces 
​Olive oil for drizzling
​Table salt 
​1 piece of garlic, the top piece sliced off
Dried Rosemary

Combine the cherry tomatoes, garlic and onions in a medium sized bowl.  Tear the basil leaves into small pieces into the bowl.  Cutting basil makes it blacken so I always try to tear it if possible.  Add salt and pepper to taste.  Pour in the olive oil and give it a good stir.  If you think it looks a little dry, add a drizzle of more oil.  Store in the fridge until you are ready to use.  

Turn the oven on broil and arrange the sliced bread on cookie sheets.  Drizzle with olive oil.  Salt the bread…don't be stingy.  On half of the bread slices, add a sprinkling of the dried rosemary.  Broil in the oven until golden brown.  When you remove from the oven, take the garlic and rub it onto the remaining half of the bread without rosemary.

Arrange the basil leaves on the outskirts of the platter so that they are sticking out.  Add the mozzarella around the platter and then give it a shot of salt and pepper all around.  Then spoon the bruschetta into the middle of the mozzarella with the juices.  Add a pretty drizzle of the balsamic glaze and a very light drizzle of olive oil all over the platter.  Serve with the bread and, of course, free-flowing wine!  Enjoy!

For more delicious and easy recipes, visit my blog Whatcha Cooking Good Looking? at www.whatchacookinggoodlooking.com.