Tuscan Bruschetta with Pesto and Fresh Mozzarella

Bruschetta

            Country Style Italian Bread, sliced 1” inch thick

            ¼ Cup Olive Oil

            ¼ Cup Pesto (Trader Joe’s has a fabulous product in a jar– very easy!)

            2 Plum Tomatoes, sliced ½” inch

            Squeeze fresh Lemon Juice

            ½ Cup Arugula, sliced very thinly

            4 oz. Fresh Mozzarella Cheese thinly sliced

            Salt & Pepper, to taste

Frisee Salad with a Lemon and Caper Vinaigrette

            ¾ Cup Frisee, washed and spun dry

            ¼ Cup Champagne Vinegar

            ¼ Cup fresh Lemon Juice

            1tsp grated lemon zest

            1 tsp Dijon Mustard

            1 Tbsp Sugar

            ¾ Cup Extra Virgin Olive Oil

            1 Tbsp large Capers

            Salt & Pepper, to taste

            ½ Cup Red Bell Pepper, cut into small dice

           

Method:

Prepare Bruschetta by brushing sliced bread with small amount of olive oil, then Pesto.  Top with two slices of plum tomato, arugula, a squeeze of lemon juice, salt and pepper to taste and cheese.  Reserve this off to the side.

In a medium bowl or Cuisinart make the dressing by combining champagne vinegar, lemon juice, zest, mustard and sugar.  Mix thoroughly.  Slowly add the olive oil while briskly whisking in order to emulsify the dressing.  Once dressing is fully emulsified, season to taste with salt and pepper.  Finish by gently stirring in the capers, reserve for later.  This can be made up to a day ahead.

Turn oven to broil and wait for it to get hot.  In a bowl mix the Frisee with enough dressing just to coat lightly.   Place Bruschetta under the broiler and broil until cheese is melted.  Remove.  Arrange a small amount of the salad in the center of a plate and place the Bruschetta on top.  Sprinkle a small amount of the red bell pepper dice around the edge and if desired extra capers and serve immediately.