Tomato and Mozzarella Bruschetta, Strawberry Shortcake - News, Weather, Sports, Toledo, OH

Bravo's tomato and mozzarella bruschetta, strawberry shortcake recipe

Tomato and Mozzarella Bruschetta


6 halves Bruschetta Bread, prebaked

4 oz spoodle Roma Tomatoes, diced

2 oz spoodle Yellow Tomatoes, diced

1 Tbsp Basil, chopped

1 oz ladle Extra Virgin Olive Oil

1/4 tsp Kosher Salt

2 turns Black Pepper, freshly ground

1 oz spoodle Red Onion, diced

3 balls Mozzarella di Bufala, cut into 1/8ths

1 drizzle Extra Virgin Olive Oil

2 turns Black Pepper, freshly ground


Place bruschetta bread cheese side up on a sizzle pan and place in oven.

In a mixing bowl, combine tomatoes, basil, olive oil, salt, pepper and red onion.

Toss to combine.

Add mozzarella and toss gently.

Place bruschetta bread on a square plate points facing out.

Top with tomatoes.

Garnish with olive oil and black pepper.

Strawberry Shortcake


1 ea Shortcake

4 oz spoodle Strawberries, sliced

3 oz ladle Strawberry Sauce

2 oz Limoncello Cream

1 sprinkle Powdered Sugar

1 sprig Mint


Cut shortcake in half and place bottom half on a square plate.

In a mixing bowl, combine strawberries and sauce.

Place half of mixture on shortcake, reserving half for the top.

Place limoncello cream on strawberries.

Place top half on top.

Sprinkle with powdered sugar.

Place reserved strawberries and sauce on top.

Garnish with mint.

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