Wednesday, August 10, 2011

I love bruschette

Sometimes I wish I were Italian, I mean always I wish I were italian. Alas I am not, but at heart I always will be......breads, pastas, tomatoes, basil, garlic, mozzarella, lasagna, gelato, pizza the list goes on and on. So I have come up with another dressing to fill our carafes with inspired by these things......For dinner I grilled some haddock and smothered it in this dressing......yummmy.

Try it any way you like, on a salad, dip some bread in it, over chicken or fish whatever you like!!
Loves, SMK

Bruschette Dressing

full stem basil
2 cloves garlic
two fresh tomatoes
sea salt
fresh ground pepper
1/3 cup balsamic
1/3 cup olive oil

Who knew food pictures would look just as tantalizing in B & W, well Susan at The Well Seasoned Cook has really taken an interest check out her Black and White wednesdays!! Thank you Susan for putting this together!

Start out by adding balsamic into food processor, finely dice garlic, basil. halve tomatoes and remove all seeds and liquid then finely dice. In food processor pulse first 6 ingredients for about 2 minutes, add in olive oil and pulse 1 minute, using a kitchen funnel transfer dressing into carafe.

Dressing will keep for up to one week in the refrigerator.


  1. Thanks for your contribution to Black and White Wednesday, Sara. That nice blurred background really highlights the sharp edge of the knife.

  2. beautifully dressed up bruschette looks delicious

  3. I love the Italian flavours too.