Summer recipes: mouth-party bruschetta
A 'Food Moment' in a Luxembourg restaurant inspires blogger Katy to make her own bruschetta. Bursting with fresh flavours, it's a party in your mouth!
My sister had a Food Moment. Ya know, one of those times when all the flavours, textures and smells of what you're eating come together for one big happy party in your mouth? Well, she had one and it was here in Luxembourg at a neighbourhood Italian restaurant.
She ordered a tomato and buffalo mozzarella bruschetta starter: something so simple, but apparently so powerfully delicious. I did try it and it was good. But it wasn't my party to crash.
Emily swears there were two key factors to this dish: salt and buffalo mozzarella. Do you know about buffalo mozzarella? It is a fresh mozzarella made from the milk of a water buffalo. Yum. It sounds way better in Italian – mozzarella di bufala. It is softer, creamier and richer than regular fresh mozzarella.
I recreated this dish at home. It was really quite easy. After a few tries I got it so it is, indeed, party worthy. But, really, how could you go wrong with this list of ingredients?
Mouth Party Bruschetta
Yield: 1 meal or a starter for 2 people
Rustic bread, sliced about 3/4 of an inch thick. If you have a rustic baguette cut 3 slices.
1 tomato, chopped
2-3 generous pinches of dried oregano
1 clove of garlic, peeled
100 grams of buffalo mozzarella (1 ball)
Handful of arugula (rocket)
1) Coarsely chop tomato, place in bowl. Mix in oregano and a heavy sprinkle of salt. Set aside.
2) Drizzle bread slices with olive oil. Bake until crisp in a 400 degree oven, for about five minutes.
3) Gently rub the peeled garlic clove over the toasted bread slices. Use a light hand. Don't go crazy or all you'll taste is garlic. Discard remaining garlic clove.
4) Put bread on a serving plate. Scatter tomato pieces over the top, use a bit of the juice.
5) Coarsely chop the mozzarella and scatter over the tomato and bread. Salt.
6) Place hearty wad of arugula on top. Drizzle with a bit of olive oil.
7) Eat with a knife and fork.
This dish is best served at room temperature. Actually, I recommend letting each refrigerated ingredient come to room temp before assembling.
The picture of Emily was taken on her last day here. Naturally she wanted to go back to that restaurant to relive the dream.
Have you had a Food Moment? Oooooh, please tell!
Katy likes to do crafty things, bake and write about her projects as well as her experiences living in Luxembourg. Read more about her family of four from Seattle and their Luxembourg adventure – and her delicious recipes of course! – at Sycamore Stirrings.
Photo credit: Darya Pino (bruschetta - top picture).
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