Thursday, December 15, 2011

Abigayle's Famous Transfer Treat Bruschetta

I made this all the time on the mish while my companions and I were anxiously awaiting the transfer phone call. It was a great way to distract yourself from the suspense.
I recently made this again for Matt and my roommates and for Jordan and Danielle & fam, to rave reviews.
I made it with soup, but no one ever remembers the soup, they just talk about the bruschetta, so apparently it's a show stealer. I also talked to dad about it before Thanksgiving and he said he wanted to try it but since I didn't get a chance to make it over Thanksgiving, I thought I'd just slap this on here for whomever would like to be permanently addicted to it for the rest of his or her blissfully tasty life.

2-3 ripe tomatoes, chopped
1/2 a red onion, chopped finely
a bunch of fresh basil, finely chopped
1/2 a red bell pepper, chopped
half a can of mixed olives, minced
half a small bottle of capers
1/3 c butter
fresh minced garlic
italian seasoning
olive oil
balsamic vinegar
1-2 balls of fresh mozzarella
salt and pepper
1-2 loaves high quality, artesian ciabatta bread

Slice the bread, sandwich style
chop all the chopped stuff and mix with capers in a bowl, add salt and pepper and italian seasoning
melt the butter and spread on the bread
take a generous spoonful of minced garlic and spread it on both halves of the bread
Slice the fresh mozzarella about half an inch thick and place it on the bread so that it is spread evenly on the loaf
Scoop the chopped mixture onto the bread. I like it to be heaped up pretty high. 2-4 inches
Drizzle olive oil and balsamic over the top, NOT TOO MUCH
sprinkle with parmesan
Broil on the top rack until the mozzarella is melted and the edges are golden brown
devour. moan. cry. laud effusively. lick your fingers.

p.s. I've never tried this, but I thought it might be fun to add chopped artichoke hearts. If you try it and it's tasty, let me know.