Brushetta Topping with a twist.


I love brushetta! I think that the combination of tomato, basil, olive oil, balsamic vinegar, sea salt, pepper, onion, garlic, and mozzarella is the perfect dish. On top of crusty breads. On salads. On anything basically. I got inspired when I found this SkinnyTaste recipe for Grilled Chicken Brushetta.

http://www.skinnytaste.com/2011/05/grilled-chicken-bruschetta.html

I went to get the ingredients. Low and behold though our local supermarket had one package of basil. Great? Wrong. Rotten! I almost chucked the entire idea until I remembered I had fresh organic cilantro in my fridge. So here comes my Cilantro Brushetta with a twist.

What I used-

  • 1 heaping tbsp of extra virgin olive oil
  • 1 heaping tbsp of balsamic vinegar.
  • 1/2 cup of red onion.
  • Sea salt and cracked pepper to taste.
  • 6 small vine tomatoes.
  • 1 large clove of garlic.
  • 3 tbsp of cilantro leaves.
  • 3 oz of chopped part skim mozzarella.

1:1

Chop Onions. 1/2 cup worth.2:1

Add chopped onions, 1 heaping tbsp of extra virgin olive oil, 1 heaping tbsp of balsamic vinegar, plus sea salt and pepper to taste. Stir. Set aside.3:1

Dice tomatoes and garlic. Put into another mixing bowl. After onions have sat for a while add the onion mixture into the tomato mixture. Add cilantro,and any additional sea salt and pepper to taste. Stir well. 4:1

Let marinate for at least 10 minutes or overnight in the fridge. Makes four servings. Β The longer it sits the better! Don’t forget the mozzarella chunks. Add 3 oz of chopped mozzarella Β right before you serve so that the cheese doesn’t get soggy.5:1

Serve this on top of thinly grilled chicken, pork chops, a salad, crusty breads, or any kind of seafood. I love the replacement of the cilantro. Just proves you can use different ingredients and still have fabulous results!

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