Recipe: la bruschetta du marché des agriculteurs....

A recipe that is dedicated to the hardworking individuals at the farmer's market, and an extension to a previous post "For the Love of Figs":

http://lafleuraucacao.blogspot.com/2009/11/for-love-of-figs.html


This simple recipe is basically a collusion of flavours from the freshest ingredients selected at the local farmer's market, further enhanced with a homemade Black Mission Figs infused balsamic vinaigrette!

I love how the beams of the Sun glaze over this dish....it gives the relaxing sensation of a lazy Sunday afternoon....

1 loaf of rustic bread, sliced into 3/4 inch in thickness
6-8 heirloom tomatoes, sliced into 1/2 inch in thickness
3 cloves garic, minced
1 lb fresh mozzarella, sliced into 1/2 inch in thickness
Coarse salt
freshly grounded 4 blended peppercorns
good extra virgin olive oil
Black Mission Figs infused Balsamic vinegar - see below for recipe


1. Marinate the sliced tomatoes and half of the garlic with just enough olive oil to coat them, set them aside for 15 minutes
2. Lightly drizzle the sliced bread with olive oil, and sprinkle with the remaining minced garlic
3. Place the bread slices evenly on a baking sheet lined with aluminum foil, and toast them in a 400oF oven for 5 minutes, or just till golden
4. Place the sliced mozzarella over the bread and return it to the oven to toast just till the cheese is gently melted
5. Place the bread slices on a serving plate, and decorate them with the marinated tomatoes
6. Sprinkle them with salt and freshly grounded pepper, and drizzle generously with the Black Mission Figs infused balsamic vinegar


Black Mission Figs Infused Balsamic Vinegar

8oz Dried Mission Figs, remove the stem and quarter each fig
750mL Balsamic Vinegar of Modena
1 pinch of salt
Sugar to taste

1. Place the Balsamic vinegar in a saucier over high heat until it reaches a simmer
2. Reduce the heat to medium and add the Dried Mission Figs
3. Allow the figs to simmer in the balsamic vinegar until the vinegar has reduced to half its original volume
4. Remove from heat and using a hand blender, blend until figs are completely incorporated into the vinegar. I leave this un-strained, as I think the grittiness of the seeds from figs gives the vinegar its character

Bon Appetit!