Wednesday, July 29, 2009

Simply the Best Bruschetta I've Ever Had

This recipe comes from my local farmer's market. Each week the market provides recipes that feature something for sale and in season that week. Once I sampled the bruschetta, I was addicted. It's very easy to make, just a little time consuming with all of the chopping. I tend to like my chunks pretty small, so it may take less time if you prefer larger pieces of tomato, mozzarella, etc. One thing I have noticed, though, is that a lot of the flavor depends on the variety of garlic used. We get our garlic from the market, our CSA, or from Trader Joe's, and it tends to be good and flavorful. Last summer I bought some garlic at the super market at the shore and the bruschetta wasn't nearly as good. For this recipe both the marinated mozzarella and the jarred sun dried tomatoes come from Trader Joe's. I'm sure that you could just as easily use dry sun dried tomatoes, but I prefer to use these. For more recipes, and to view this original recipe, check out the Glenside Farmer's Market's web page.

J'adore: Sun dried Tomato Mozzarella Bruschetta

2 cloves garlic, minced
1 medium tomato, finely diced
1 pint grape tomatoes, diced
1/2 cup sun dried tomatoes, thinly sliced and diced
1/2 container (approx. 8oz.) marinated mozzarella balls, finely diced

Chop and dice all ingredients accordingly. Combine all ingredients and add sea salt to taste. Serve on toasted French bread.

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