Name: Two Tomato Basil Bruschettas
Ingredients: 1 Thick baguette; about 22-inches; ; long, end trimmed,; ; loaf angle cut into; ; 36 1/2-inch slices; 1/3 c Olive oil; 2 lg Ripe tomatoes; about 1 pound; ; total, trimmed,; ; seeded and diced; ; (1/4-inch); 1/4 c Finely chopped fresh basil; 2 tb Drained small; (nonpareil) capers; 1 tb Cold pressed extra virgin olive oil; 1 tb Minced lemon zest; 2 Garlic cloves; peeled and crushed; ; through a press; Salt and freshly ground pepper; ***YELLOW TOMATO SMOKED MOZZARELLA; ; TOPPING WITH OLIVES***; 2 lg Ripe yellow tomatoes; (1 pound), trimmed,; ; seeded and diced; ; (1/4-inch); 3 oz Smoked mozzarella; diced (1/4-inch),; ; at room temperature; 1/4 c Chopped drained pimento stuffed green; ; olives; 1/4 c Chopped fennel bulb; 1/4 c Finely chopped fresh basil; 1 tb Cold pressed extra virgin olive oil; 2 Garlic cloves; peeled and crushed; ; through a press

CATEGORY	CUISINE	TAG	YIELD
Grains		Cklive12	1	servings

INGREDIENTS

1		Thick baguette; about 22-inches
		; long, end trimmed,
		; loaf angle cut into
		; 36 1/2-inch slices
1/3	c	Olive oil
2	lg	Ripe tomatoes; about 1 pound
		; total, trimmed,
		; seeded and diced
		; (1/4-inch)
1/4	c	Finely chopped fresh basil
2	tb	Drained small; (nonpareil) capers
1	tb	Cold pressed extra virgin olive oil
1	tb	Minced lemon zest
2		Garlic cloves; peeled and crushed
		; through a press
		Salt and freshly ground pepper
		***YELLOW TOMATO SMOKED MOZZARELLA
		; TOPPING WITH OLIVES***
2	lg	Ripe yellow tomatoes; (1 pound), trimmed,
		; seeded and diced
		; (1/4-inch)
3	oz	Smoked mozzarella; diced (1/4-inch),
		; at room temperature
1/4	c	Chopped drained pimento stuffed green
		; olives
1/4	c	Chopped fennel bulb
1/4	c	Finely chopped fresh basil
1	tb	Cold pressed extra virgin olive oil
2		Garlic cloves; peeled and crushed
		; through a press
		Salt and freshly ground black pepper

INSTRUCTIONS

BRUSCHETTAS
TOMATO CAPER TOPPING WITH LE
For the bruschettas, preheat a grill or grill pan. Brush the bread slices
lightly on both sides with the olive oil. Lay the bread on the rack or pan,
cover, and grill, rearranging the position of the slices on the rack to
create attractive markings and turning them once, until they are crisp and
lightly browned, 3 to 4 minutes total. Remove from the heat and cool. The
bread slices can be grilled several hours in advance.
For the tomato caper topping, in a medium bowl, stir together the tomatoes,
basil, capers, oil, lemon zest, garlic, 1/2 teaspoon salt and a generous
grinding of pepper. Cover and let stand at room temperature for
30    minutes.
For the tomato smoked mozzarella topping, in a medium bowl, stir together
the tomatoes, mozzarella, olives, fennel, basil, oil, garlic, 1/4 teaspoon
salt and a generous grinding of pepper. Cover and let stand at room
temperature for 30 minutes.
Adjust the seasoning on both tomato mixtures. Serve them, accompanied by
the grilled bread slices, letting guests top their bruschettas to taste.
Converted by MC_Buster.
Recipe by: COOKING LIVE  SHOW #CL9171
Converted by MM_Buster v2.0l.

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