Caprese Bruschetta

caprese, caprese salad, caprese bruschetta, bruschetta

We love basil.  We love bread.  We love mozzarella.  We love garlic.  We love tomatoes.  We love all these ingredients combined into one little morsel of love.  We love a lot.

What do you love?

Caprese Bruschetta

One loaf of crusty Italian or French bread
10 fresh basil leaves, chopped
6 ripe roma tomatoes, seeded
2 cloves garlic, finely minced
8 bocconcini (mini mozzarella balls), cut into 1/4 inch cubes
1 teaspoon dried oregano
1 teaspoon balsamic vinegar
1 tablespoon extra virgin olive, plus extra for brushing bread
Salt and pepper, to taste

Preheat oven to 450 degrees F. Position rack to the center of the oven.

Cut the tomatoes into 1/2-inch dices, and the bocconcini into 1/4-inch cubes. Place the tomatoes and mozzarella in a bowl, and mix in the finely minced garlic, dried oregano, balsamic vinegar, and olive oil. Mix well, and then adjust seasoning with salt and pepper to your liking. Lastly, toss in the chopped basil and incorporate into the tomato mixture.

Slice the bread diagonally into about 1/2-inch thick slices. Brush each slice of bread with extra virgin olive oil. Place the bread on a baking sheet and bake for about 5-6 minutes, or until the bread begins to toast.

Arrange the bread on a serving platter, oil side up. Spoon tomato mixture onto each slice of bread. The bread will get soggy, so this must be served and eaten immediately. Conversely, you can also have the guests spoon the tomato mixture if they desire to do so at their time and convenience, and to their liking.

Makes 12 slices of bruschetta.

Banh Mi Thit Nuong (Vietnamese sandwich with grilled lemongrass pork)

Ever since Food Network aired “The Great Food Truck Race” with Tyler Florence, we’ve been inspired to start up our own food truck business.  Unfortunately, Fresno doesn’t have much of a market for food trucks just yet.  And we also don’t have the money to purchase a pimped out food truck.  So the dream will have to wait.  However, we were fixated with the banh mis that the Nom Nom truck made, and had absolutely no idea where to get them in Fresno.  Luckily, as foodie fate would have it, a Vietnamese restaurant opened up close by not too long after the show was nearing the finale.

We were torn between beef pho and banh mi sandwich… so we ordered both and decided to share!  It was the perfect compromise.  We salivated in anticipation of our food.  It felt like 30 minutes had passed before our food came out, but in actuality, it was only about five minutes.  Oh, but it felt like forever.  We were in nom nom heaven when we had our first bite of the lemongrass chicken banh mi.  Ironically, I grew up hating banh mis.  I tried it a few times while growing up and I think it was the taste of cilantro and carrots that grossed me out.  Well, our taste buds certainly change as we mature.  I love cilantro now, but can only tolerate carrots in certain forms – stewed or pickled, just not raw.  I digress.

We were in the mood for some banh mi so it gave me the perfect reason to fire up the grill in the middle of December!  The weather has been mild around here.  Apparently, it’s La Nina season and she’s here to stay for a while.  I was out grilling in my scrub pants and t-shirt, which is really unusual for December weather in Fresno.  But it was perfect grilling weather.  Sunny, but not hot.  Cool, but not freezing.  Again, I digress.  There is just something dreamy about the smell of grilled meat, especially grilled lemongrass pork.  Yum.  We dressed up our french bread with a thin spread of mayo, pickled carrots and daikon, cucumbers, cilantro, sliced jalapenos, and of course, the creme de la creme, the grilled pork.  We ate, we nommed, we conquered.

Banh Mi Thit Nuong (from Ravenous Couple)

1.5 pounds pork butt or shoulder, thinly sliced just under 1/4 inch or so
1/4 cup minced Lemongrass (xa bam)
1/4 cup sugar
2 tablespoons fish sauce
1 tablespoons ground pepper
1-2 cloves garlic, minced
2-3 shallots, minced
3 tablespoons sesame oil
1 tablespoons thick soy sauce
2 loaf of french bread or 6 demi baguettes
1 cucumber, sliced thin
1/2 bunch cilantro
Jalapeno, thinly sliced (optional)
Pickled carrots/daikon
Mayonnaise
Pate (optional)

For the marinade, combine the lemongrass, shallots, garlic, sugar, fish sauce, pepper, dark soy sauce, and sesame oil in a large mixing bowl.  Add the pork, mix well, and marinate for at least a few hours or over night (the longer the better!).

Grill the lemongrass pork until golden brown and slightly charred on each side.

Spread a thin layer of mayo and pate on the baguette, and add the pork and condiments.  And nom away!

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