Sunday, March 13, 2011

Toasted Epi Loaf with Fresh Mozzarella

First off, I hate daylights savings with a passion of a thousand suns and it's a Sunday - which means it's Monday tomorrow which means school. Bleh.

I'm also procrastinating on a lot of my schoolwork. Not like I have an essay due tomorrow or anything... But some bruschetta sounds awesome.

So yes, went to San Francisco yesterday and came home with two Acme Epi loaves and day old bread is so good to toast up. Brush on some of your best olive oil, crushed garlic and top it off with some fresh mozzarella.

Slice an epi chunk in half and smack it face down in the butter coated pan. Just let that baby fry and sizzle till golden brown and becomes nomtastic.

How to make this quick easy bruschetta:

Slice day old bread (French baguettes are usually good, I used a french Epi Loaf)

Spread about a teaspoon of olive oil on each slice and take place small amounts of minced garlic on the bread. (Don't add too much because the garlic is a really strong and pungent flavor)

Heat up a frying pan with about 1/2 teaspoon of butter

Place the slices of bread with the olive oil spread face down and press down with a spatula, allowing the bread to brown and crisp

When golden brown and toasted, remove from frying pan and place one slice of fresh mozzarella on each piece of bread.

Add Heirloom tomatoes if you wish, I didn't have any available with me but it really compliments the bruschetta and voila!

Enjoy and happy nomming!

- Emily

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