suemunzlinger's Recipe

Bruschetta > Harry's Restaurant And Bar

Category: Copy Cat Recipes (I have not tried all of these recipes)

Yield: 12 pieces (about 3 servings)

1 tablespoon plus 2 teaspoons balsamic vinegar

About 1 cup purchased or homemade garlic oil, divided (see note)

2 plum tomatoes, cored and minced

Salt

Ground black pepper

2 large leaves fresh basil, cut into thin strips, plus more for optional garnish

1/4 cup jarred roasted red peppers, undrained

1 tablespoon Dijon mustard

1 cup (7 1/2 ounces) soft goat cheese

1 teaspoon dried or chopped fresh chives

1 (8-ounce) loaf French bread (long baguette)

4 ounces fresh mozzarella

Purchased or homemade balsamic glaze (see note)

1. Prepare tomato topping. In a small bowl, whisk together balsamic vinegar and 1 tablespoon garlic oil. Add tomatoes and salt and pepper to taste; stir in basil. Set aside for at least 1 hour to allow flavors to blend.

2. Prepare goat cheese spread. In a blender or food processor, combine roasted red peppers and their liquid with Dijon mustard; process until smooth. Gradually add goat cheese, a spoonful at a time, and salt and pepper to taste. When mixture is smooth and well blended, add chives and pulse one or two times, just to incorporate. Set aside.

3. Preheat oven to 350 degrees. Slice baguette diagonally to make 12 slices, each about 4 inches long and 2 inches wide. Arrange on a baking sheet; brush with garlic oil. (Refrigerate any leftover homemade garlic oil in a clean jar for up to 10 days.) Bake 5 to 7 minutes, just until slices are golden brown around the edges but still soft in the center. Remove from oven. Increase oven temperature to 375 degrees.

4. Spread each slice of toasted bread with goat cheese spread.

5. Use a medium-hole grater to shred the fresh mozzarella. Top each bruschetta with an even layer of shredded mozzarella. Bake just until cheese melts, about 5 minutes.

6. Use a slotted spoon to top each bruschetta with tomato mixture; drizzle with balsamic glaze. If desired, garnish with basil. Serve immediately.

Notes: To make garlic oil, peel 2 garlic cloves and mash coarsely with the side of a knife. Cook garlic and 1 cup of olive oil or vegetable oil a small pot over medium-low heat for about 10 minutes, until oil is flavored and fragrant.

To make balsamic glaze, cook about 1 cup balsamic vinegar in a small pan over medium heat until reduced to about 1/4 cup (thin syrup consistency). This reduction is excellent as a salad dressing and drizzled over meats, pasta, even pizza. Refrigerate leftovers.

Harry's Restaurant Downtown St Louis Mo