Posted: Jun 18, 2012 12:00 PM
Updated: Jun 18, 2012 1:18 PM
TUCSON - Today on News 4 Tucson at Noon, Chef Benjamin Callendar from Brio Tuscan Grille stopped by to make a signature appetizer. Here's the recipe:
Chilled Tomato Caprese Bruschetta
6 Bruschetta Bread
2 oz. Quartered Yellow Grape Tomatoes
4 oz. Diced Roma Tomatoes
1 TBSP EVOO
1 TBSP. Julienned Basil
1/4 tsp. Salt and Pepper
6 Sliced Mozzarella
3 tsp. Cilantro Pesto Oil
1 TBSP Reggiano
Heat Bruschetta bread
In a mixing bolw, combine yellow and Roma tomatoes, EVOO, basil, and salt and pepper
Place 1 slice of mozzarella on each piece of bread
Spread cilantro pesto over each piece of cheese
Tope each piece of bruschetta with tomato mixture
Garnish wit reggiano and EVOO
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