Toasted Bruschetta


Toasted Bruschetta

Chef Michael Turner

Serves: 8-12 Adults

Prep Time :35 Minutes

Family Reserve & Traditional 18 Year


  • 1 Baguette Loaf, Sliced

  • 10 Roma Tomatoes

  • 2 Garlic Cloves

  • 4 Oz Fresh Mozzarella Cheese

  • 3 Tablespoons Family Reserve Olive Oil

  • 3 Tablespoon Traditional 18 Year Vinegar

  • 1-2 Tablespoons Salt and Pepper

  • 3 Oz Fresh Basil Leaves



With cutting board, large mixing bowl and colander, cut outside flesh of tomato leaving inside core to discard. Cut tomatoes into small dice and place into colander (pasta strainer) to drain of extra tomato juice. Cut mozzarella is medium dice and add to mixture. Tightly roll up basil leaves and chiffonade (thinly sliced) added to the mixture. Once extra tomato juice has drained, pour out contents into bowl, add 1 tablespoon olive oil and salt and pepper, mix and refrigerate for 30 minutes. Slice baguette at 45 degree angle, giving maximum surface area, lightly brush bread with olive oil and bake at 400F for 7-10 minutes or until golden brown edge. When ready to serve, place  1 1/2 tablespoons of mixture on toasted bread, bake for 3-5 minutes or until cheese begins to melt, serve with 30 second balsamic vinegar reduction.


Optional Olive Oil :  Tuscan Herb, Garlic, Lemon, Manzanilla

Optional Vinegar : Fig, Black Cherry, Estilo "Affinato" Di Modena