Friday, July 9, 2010

Fresh Tomato Bruschetta

This is an appetizer we made in Culinary School.  We were given some liberties this day to come up with recipes for different things on our own, and this is one that my group came up with.

Fresh Tomato Bruschetta
8-10 small pieces French bread
2 ounces cream cheese
2 ounces fresh mozzarella
1 clove minced garlic
1 ounce minced onion
¼ teaspoon balsamic vinegar
Parsley, finely chopped
Chives, finely chopped
2 tomatoes concassee, small dice
Salt and pepper
1. Mix tomatoes, vinegar, garlic, onion, parsley and chives
2. Salt and pepper to taste
3. Refrigerate for 30 minutes
4. Mix cream cheese and mozzarella together
5. Toast bread in salamander for 45 seconds
6. Spread cheese mixture evenly on bread
7. Top with tomato mixture
8. Toast in salamander for 20 seconds

The video below shows how to make Tomato Concasse.  A salamander is like a broiler, so you can use the broiler on your oven.


  1. need personal help.....lots of tomatos in the garden that need a good recipe

  2. Absolutely! One of my favorites for fresh tomatoes is fresh salsa. Try using tomatoes, green bell pepper, onion, garlic, mango, lime juice, cilantro, black pepper, and a touch of salt. It's even better if you make it ahead of time and put it in the refrigerator overnight.

  3. that sounds how do i make homemade chips

  4. The easiest way is to use corn tortillas and bake them. Cut the tortillas into six or eight pieces and bake them at 350 degrees for 8-10 minutes. After you bake them, you can spray them lightly with nonstick spray and sprinkle them with salt. Or just eat them as is with the salsa.