Brio’s Bruschetta

6 halves Bruschetta Bread, prebaked
1 Tbsp Herb Puree
2 oz Mozzarella, fresh, sliced
1 1/2 oz Yellow Tomatoes, diced
1 1/2 oz Roma Tomatoes, diced
1/2 tsp Red Wine Vinegar
1 tsp Extra Virgin Olive Oil
1 pinch Salt and Pepper Mix
1 1/2 Tbsp Basil, thin chiffonade
3 turns Black Pepper, freshly ground
1 drizzle Extra Virgin Olive Oil
1 tsp Reggiano, grated
1 drizzle Balsamic Glaze
METHOD:
Spread bruschetta bread with herb puree.
Place bread on a sizzle pan and top with mozzarella.
Place in oven to melt cheese.
In a mixing bowl, combine tomatoes, vinegar, olive oil and
salt and pepper, toss to combine.
Place bruschetta bread on a rectangular pizza peel.
Top each piece with tomato mozzarella mixture.
Garnish with basil, black pepper, olive oil, reggiano and balsamic glaze.
Build with bread, herb puree and mozzarella
*Olive oil and vinegar can be kept in a squirt bottle, using a 2:1 ratio of oil to vinegar.