“In Italy, they add work and life on to food and wine”
The dietitians claim that the best food for the eyes and the stomach are those that incorporate different bright colors. So since in the Italian mood today – toasted bread for the yellowish effect, tomatoes for the bright read, arugula and basil for the sharp green and bocconcini… white… Well – for the balance of it all.
Bocconcini are the small versions of the big mozzarella balls. If none are found in the store, use the regular mozzarella – bocconcini are perfect for the smaller sized bruschettas.
* ~400 grams of cheese
* 4 tablespoons of olive oil
* 1 tablespoon of balsamic vinegar
* 20 ripe cherry tomatoes, halved
* a handful of fresh basil
* 4 thick slices of bread – ciabatta, bocatta or anything similar
* 2 garlic cloves
* a handful of arugula (or 2 handfuls :))
Whisk 3 tablespoons of the oil with vinegar in a bowl, add the bocconcini halved or diced mozzarella, halved tomatoes, torn basil and the arugula. Season with salt and fresh ground pepper to taste.
Grill, toast, pan fry the bread until lightly charred or toasted. Rub each side with garlic, drizzle with olive oil.
Cover each piece if bruschetta with the tomatoes and cheese, drizzle with a bit of remaining olive oil, top with fresh basil and serve.
THE pairing… Suggested for those eating bruschettas for later lunch or before dinner:
Vin de France – Terres Fumees, Sauvignon, where “the white fruit aromas develop so well, is rich and long on the palate. Perfect as an aperitif or with seafood”. As a friend of mine – a qualified wine expert – referred, the tomatoes, especially served with more acidic flavors are difficult to pair with wine that would compliment the dish and would still be felt on its own, thus the fruity Sauvignon would serve the purpose.