Mama's Italian Favorite Recipe

Name: Mama Stortini's Restaurant & Bars Mama's Italian Favorite Recipe
Cook time: 40 min
Total time: 40 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 4 medium ripe plum tomatoes; 12 leaves fresh basil leaves; 2 cloves garlic cloves; 3 tbs extra-virgin olive oil; 1 tsp red wine vinegar; 3 tsp sea salt; 1 tsp freshly ground black pepper; 1 cup shredded or finely diced fresh mozzarella; 2 tbs grated Parmigiano-Reggiano; 1 loaf baguette; 2 tbs extra-virgin olive oil (for brushing); 1 clove garlic clove (for rubbing); 1 tsp coarse sea salt (optional); 1 tbs aged balsamic reduction or glaze; 4 leaves extra basil leaves for garnish

Inspired by Mama Stortini's Restaurant & Bar

Time40m

Serves6

Make Mama's Italian Favorite Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Bruschetta Topping

4 medium ripe plum tomatoes

12 leaves Fresh basil leaves

2 cloves Garlic cloves

3 tbs extra-virgin olive oil

1 tsp red wine vinegar

3 tsp sea salt

1 tsp freshly ground black pepper

1 cup shredded or finely diced fresh mozzarella

2 tbs grated Parmigiano-Reggiano

Crostini

1 loaf Baguette

2 tbs extra-virgin olive oil (for brushing)

1 clove garlic clove (for rubbing)

1 tsp coarse sea salt (optional)

Finishing

1 tbs aged balsamic reduction or glaze

4 leaves extra basil leaves for garnish

Method

Bruschetta Topping

Prepare tomatoes

Core and seed the tomatoes: cut each tomato in half horizontally, gently squeeze or scoop out the seeds and excess juices, then finely dice the flesh into approximately 1/4-inch pieces. Place diced tomatoes into a medium mixing bowl.

Chop basil and garlic

Stack the basil leaves, roll tightly, and finely chiffonade (thin ribbons) or roughly chop to yield about 1/3 cup when packed. Mince the 2 garlic cloves very finely (or grate with a microplane) and add to the bowl with tomatoes.

Season and rest

Add 3 tablespoons extra-virgin olive oil, 1 teaspoon red wine vinegar, 3 teaspoons sea salt, and 1 teaspoon freshly ground black pepper to the tomato mixture. Stir gently to combine. Fold in the shredded/finely diced mozzarella and 2 tablespoons grated Parmigiano-Reggiano. Taste and adjust salt/pepper. Cover and let the mixture rest at room temperature for 15-20 minutes to marry flavors (or refrigerate up to 1 hour if preparing ahead).

Crostini

Slice and brush

Preheat oven to 400°F (200°C). Cut the baguette on a bias into 1/2-inch to 3/4-inch slices (about 16–20 slices depending on loaf size). Arrange slices in a single layer on a baking sheet. Brush each slice lightly on both sides with the 2 tablespoons of extra-virgin olive oil.

Toast

Toast in the preheated oven until golden and crisp, about 6–8 minutes, flipping once halfway through to ensure even browning. Watch carefully so edges do not burn.

Rub with garlic

Remove crostini from oven and while still warm, rub the top of each slice lightly with the halved garlic clove to impart a subtle garlic aroma. If desired, sprinkle very lightly with coarse sea salt. Let cool for a few minutes so topping won't make bread soggy.

Assembly & Finishing

Spoon 1 to 1 1/2 tablespoons of the tomato-mozzarella mixture onto each crostini, mounding slightly so it does not slide off. Arrange finished crostini on a serving platter.

Drizzle each crostini lightly with the aged balsamic reduction (about 1/2 teaspoon per crostini) and garnish with small basil leaves. Serve immediately at room temperature.

Leftovers: store topping in an airtight container in the refrigerator up to 24 hours; keep crostini separate and re-crisp in a 350°F (175°C) oven for 5 minutes before assembling.