So…my roommate and I have been trying to keep our basil plant alive, and let me tell you it is not as easy as it sounds. Basically, we periodically water it and hope for the best. While I definitely consider it one of the more temperamental plants I’ve ever encountered, it is absolutely essential to my cooking adventures. AND IT SMELLS AMAZING!
To begin our Bruschetta Bocadillos– I know that Bruschetta is traditionally Italian ( a mixture of tomato and basil and other ingredients) and that Bocadillos are a Spanish sandwich that usually involves bread, cheese, and tomato. This creation is a wonderful hybridization of the two!
- 4 Roma Tomatoes
- 1 block of mozzarella cheese (easier if it’s pre-sliced)
- 10-12 leaves of basil
- 1 par-baked baguette
- 2 large cloves of garlic, minced or diced
- 1/3 cup olive oil
It begins with picking some delicious basil and preheating the oven to 425°F. If you don’t have a basil plant, and want to purchase one for relatively cheaply, go to your nearest Trader Joe’s! If you don’t want a plant, you can usually buy basil leaves at your corner grocery store.
Before we get to any other ingredients, we need to prepare the garlic olive oil. Place the diced garlic and maybe 1/3 cup of olive oil, stirring around to allow the garlic to mix in with the oil. Set it aside for later. The longer you soak the garlic in the oil, the more garlicky and delicious the Bocadillos will be!
Now, we need to slice the mozzarella and tomatoes! I recommend that you not slice too thickly, as it will make it difficult to eat later! Prepare your tomatoes and mozzarella, and set aside.
For the baguette, I like to go and get a par-baked baguette from Trader Joe’s. Par-baked means that it is half-baked when you buy it, and then finishes baking in your oven at home.
Cut the baguette into thirds (or fourths, depending on how long you want each piece to be). Then, cut each part in half so that the insides of each baguette is exposed.
Now, lay them out on a cookie sheet, insides facing up. Slather each inside with the garlic olive oil concoction. The more you slather, the yummier. 😀
Now, layer basil, then tomato, then mozzarella cheese on top. In my pictures I put mozzarella on the very top, which was very pretty. However, I recommend putting the mozzarella under the tomatoes as as to help glue the tomatoes to the baguette.
After the short time in the oven, take it out and enjoy! Seriously, it’s soooooooo delicious!
Sarah, Michelle, and I all enjoyed it immensely. Pictures say a thousand words, if you don’t believe me.