Italian Bruschetta

Recipe by Executive Celebrity Chef
DOMINIQUE SOLOMON

Tomatoes are one of summer’s sweet treats, and Italian bruschetta is a wonderful way
to keep the bounty of the season on your plate. A great way to snack, bruschetta can
be an appetizer, a salad or even a main dish. It is divine, and so very easy to make!

What You’ll Need!
(makes 5-6 servings)

• 4 pounds assorted heirloom tomatoes (preferably a mix of colors), diced
• 2/3 cup best-quality extra-virgin olive oil
• 1 teaspoon white truffle oil
• Coarse salt and freshly ground pepper
• 1 teaspoon Dominique’s Cajun Crazy Spice
• 2 garlic cloves, peeled and finely diced
• 1 large red onion, quartered and thinly diced
• 2 cups fresh basil leaves
• 2 baguettes, cut in half horizontally
• 1 4-ounce package of fresh mozzarella or feta cheese

Makin’ It!

1. Combine first 8 ingredients in a medium bowl, tossing gently. Let stand 15 minutes.
2. Place a generous amount of cheese onto each bread slice. Using a slotted spoon, arrange 1 tablespoon tomato mixture over cheese. Serve immediately and enjoy this wonderful summer delight!

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