TRIO OF BRUSCHETTA
Plum Tomato & Mozzarella, Roasted Red Pepper & Mushroom Duxelle
Serves 4
12 slices french bread
6 cloves garlic
2 large plum tomatoes
1 small red onion
3 fresh basil leaves
3 oz. shredded mozzarella
4 large white mushrooms
1/2 oz. dry sherry
2 large red peppers
olive oil
chopped parsley
salt and pepper
Rub bread with garlic, brush with olive oil, season with salt & pepper.
Toast bread in 400 degree oven for 10 minutes until golden brown.
Chop plum tomatoes, red onion & basil into 1/4 inch dice.
Mince garlic and add 1/3 of the minced garlic to tomato mixture.
Combine ingredients in small bowl, toss with olive oil and salt & pepper to taste.
Increase oven temperature to 450
On flat pan roast red peppers for 15 minutes until charred.
Place peppers in bowl covered with plastic wrap for fifteen minutes.
Once peppers have vaporized easily remove skin and seeds.
Chop peppers into 1/4 inch dice, toss with olive oil, 1/3 chopped garlic & parsley.
Finely chop mushrooms
Saute in a little olive oil, remaining 1/3 chopped garlic, parsley and 1/2 oz. dry sherry.
Saute until excess liquid is evaporated. Season with salt and pepper.
Divide mixtures equally among 12 slices of garlic toast
Arrange one of each on four plates. Sprinkle tomato bruchetta with mozzarella,
Decorate plate with chopped parsley.
Patrick Bellantoni, Executive Chef
Banana Tree Grille
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