CHRISTOPHER SMITHING / MERE BULLES
Tomato and Brie Bruschetta
Tomato Basil Vinaigrette
7-8 roma tomatoes, diced
¾ teaspoon shallots, minced
¾ teaspoon garlic, minced
1 Tablespoon fresh basil, julienne
¾ teaspoon fresh parsley, chopped
½ teaspoon kosher salt
¼ teaspoon ground black pepper
2 Tablespoon olive oil
1 Tablespoon balsamic vinegar
Place all ingredients except oil and vinegar into a mixing bowl and gently toss, scraping sides with a rubber spatula. Mix oil and vinegar in a separate bowl. Pour onto tomato mixture and toss gently. Cover and chill for at least 1 hour.
Spinach Basil Pesto
¼ Cup walnuts
2 teaspoon garlic, chopped
1 oz. basil
3 oz. spinach
¾ teaspoon salt
¾ teaspoon pepper
½ Cup olive oil
¼ Cup parmesan cheese, grated
Place all ingredients except oil and cheese in food processor and rough chop. Add oil; puree until smooth. Add cheese; puree until incorporated.
Bruschetta
Tuscan bread, sliced about 1" thick
Spinach Basil Pesto
2 oz. brie cheese
Tomato Basil Vinaigrette
Parmesan cheese, shredded
Grill Tuscan bread using a little butter or oil to prevent sticking. Cool. Preheat oven to 350 degrees. Spread Spinach Basil Pesto on one side of grilled bread. Place the brie on top of the pesto; bake about 5 minutes, or until cheese is melted. Transfer to a serving plate; top with Tomato Basil Vinaigrette and parmesan cheese.
