Are you ready to get saucy? I know I am.
I am happy to announce that I am one of 30 bloggers competing to represent Saucy Mama in The World Food Championships in Las Vegas in November. I had to create an original recipe using one of the sauces or dressings I was sent in the blogger kit.
For this Saucy Mama challenge, Barhyte Specialty Foods sent me 6 bottles of sauce which included Honey Dijon Dressing, Orange Habanero Wing Sauce, Jamacian Jerk Wing Sauce, Honey BBQ Wing Sauce, Hot Wing Sauce, and Four Leaf Balsamic Vinaigrette and Marinade. One of my lucky readers will also win a bottle of these sauces. As you can see, I was so anxious to try them that I opened them before taking photos. So excuse the messy bottles. More on the giveaway below.
These are fabulous! I see some good chicken and shrimp in my future as well as some yummy salads made with these dressings and sauces.
I am a balsamic type of girl that puts balsamic vinegar on everything. So I chose the Four Leaf Balsamic Vinaigrette and Marinade to include in my recipe. As you know, I love tomatoes so Fried Mozzarella and Balsamic Heirloom Tomato Crostini is what I came up with.
This is an easy recipe to make but one that will wow all your guests. I can’t wait to make this over the summer with ripe, juicy tomatoes. Since NJ tomatoes don’t hit the markets until July, I used mini heirloom tomatoes. They are sweet, colorful and available year round. They are much better than the other tomatoes you find at the markets this time of year. I love serving this appetizer pool side or on the patio.
So here are a few tips on making this recipe at home:
Slice your bread thin. The cheese and tomatoes are the star of the show so you don’t want the bread to be too thick.
- Toast the bread lightly. If it’s too crunchy, these appetizers will be harder to eat.
- Use the ripest tomatoes you can find. Heirloom tomatoes are pretty but regular tomatoes work well too.
- Drizzle some of the leftover dressing over the finished appetizer. The balsamic dressing and tomatoes are a match made in heaven.
So would you like to try these sauces and dressings from Barhyte Specialty Foods? Leave a comment and one random winner will have a box shipped to them. You have until Wednesday, May 21st 11:59 pm to enter. I will notify the winner on Thursday, May 22nd. Entries can only be from US residents. Good luck everyone!
- ¼ cup olive oil, divided
- 12(1/2 inch) baguette slices (about half a loaf)
- 2 cups chopped Heirloom tomatoes
- 3 tablespoons fresh chopped basil
- 3 tablespoons Four Leaf Balsamic Vinaigrette and Marinade
- 1¼ cup Panko bread crumbs
- 1 teaspoon Italian seasoning
- ½ teaspoon salt, plus extra if needed
- 16 ounce fresh mozzarella log, cut into 12 thick pieces to fit the size of the bread
- 2 medium eggs, beaten
- Preheat oven to 400° F. Place the baguette slices on a baking sheet and brush both sides of the bread with 1 tablespoons oil. Reserve remaining oil. Bake until slightly golden, 2 to 3 minutes per side.
- In a small bowl, mix together tomatoes, basil and dressing. Set aside.
- Mix together bread crumbs, Italian seasoning and ½ teaspoon salt on a deep plate. Dip the cheese pieces in the egg and then dredge the cheese with the bread crumb mixture until all is coated.
- Heat half of the olive oil on medium heat in a non- stick frying pan. Place half the cheese in the pan and fry for 30 to 45 seconds on each side or until golden. Remove from pan and let rest on paper towels. Cook the remaining batch.
- To assemble crostini, place a piece of fried cheese on each piece of toasted bread. Top with the tomato mixture. Season with salt to taste.