Twitter Delicious Facebook Digg Stumbleupon Favorites More

Wednesday, January 26, 2011

Yellow Tomatoes, Basil Bruschetta


Padma's Kitchen is back to where it belonged, Foodie world of blogging. And there is another reason too, Padma's Kitchen is wearing a new look this season, come check it out!

I know this announcement seems like as if I am shouting that we are back to business baby! No it isn't like that but being away from blogging for so long time seemed like forever, like an iron fence rusting in the rain, I need a shout out.

Why it took so long time? I became lazy, I needed a little boost of self esteem, little bit of encouragement, my source of inspiration still remains the same (DH). Remember since long time I was cribbing about redesigning my blog, got fed up with the same old look, and all that. DH helped me in restructuring and designing this new look, "A Makeover". So what are you doing, common and check it out... I am all excited and anxious to read all your valuable comments, critics, what you think and your wishes for my blog. There are still some tit-bits to be taken care off, but the site is up and functional.

I didn't want to make this as a separate post so made this announcement here. I am back with a new recipe of Bruschetta this time using Yellow tomatoes, basil and two cheeses Mozzarella and Pecorino romano. I am sure you will love it. DH came across some yellow tomatoes in the farmer's market. So thought of making something special for this occasion. I know what you are thinking yellow tomatoes in winter, yes during the winter time too! There is a fabulous farmer's market near his workplace with so many varieties and fresh produce. Quiet often he does some shopping for me.


Source: adapted from Giada De Laurentiis
Cuisine: Italian
Prep time:10 mins
Baking time: 15-20 mins
Serves: 5-6 people

1 large French baguette or any Italian bread, sliced 1-inch thick
4-5 sprigs of fresh basil leaves, coarsely chopped
5 Yellow tomatoes, who can use anything handy but tomatoes, medium chopped
1/2 C shredded mozzarella cheese
1/4C grated pecorino romano cheese
2-3T of extra-virgin olive oil
2 cloves of garlic, peeled
freshly ground black pepper
Salt as per taste

  • First turn on the broiler, meanwhile slice the baguette and line them up on a cookie sheet. Drizzle with some extra-virgin olive oil (be liberal coz its healthy).
  • Broil the bread for a min on the upper shelf till it turns light brown, be careful not to burn the bread, remove and set the oven to 350°F [176°C].
  • Now rub garlic clove on the bread to get the aroma and flavor of garlic.
  • In a bowl or on the chopping board(like I did) mix the basil leaves, chopped tomatoes and grated pecorino romano cheese, salt and pepper.
  • Spread one tablespoon of the tomato mixture on each piece and top it with shredded mozzarella. I use cheese sparingly but cheese lovers you can go ahead and add as much cheese as you want. or you can replace the shredded ones with thick slice of fresh mozzarella.
  • Place bread back in oven and bake it for 15-20 mins, or till the cheeses melt and your kitchen is filled with the aroma of basil.
  • Place bruschetta on decorative platter and serve hot.
You might also like to see Red pepper, tomato and basil bruschetta I blogged earlier

Related Posts with Thumbnails