Tomato, Mozzarella and Basil Bruschetta

1 (32-ounce) can whole tomatoes, drained
1 cup fresh basil leaves, washed and spun dry
4 tablespoons extra-virgin olive oil
6 cloves garlic, peeled
Kosher salt and freshly ground black pepper
2 large French baquettes, sliced 1-inch thick (about 36 slices)
1 1/2 pounds fresh mozzarella cheese, sliced 1/4-inch thick
Directions
Preheat oven to 375 degrees F.

1. In the bowl of a food processor, add drained tomatoes, 1 cup basil leaves, olive oil and 2 cloves garlic. Pulse until smooth, but somewhat chunky. Season with salt and pepper.

2. On a baking sheet, line up baguette slices. Toast in oven for about 3 minutes or until light golden brown. Working quickly, rub the remaining garlic on the toasted side of each slice and then lay a piece of mozzarella cheese on top. Place bread back in oven and melt cheese slightly, about 45 seconds. Remove from oven and spread one tablespoon of the tomato mixture on each piece.

3. Place bruschetta on decorative platter and garnish with basil leaves.

Villa Silvia • 2008 • Sangiovese della Toscana • 2525443

Grape: Sangiovese

appearance - bright, clear

color : medium purple

aroma - moderate

flavors (smell + taste)

sweetness - dry

acidity - defined

oak - burnt wood

fruit - sour cherries

earth - graphite

body - medium

tannins - soft

alcohol - 12.5%

serving notes - drink straight from the bottle, no need to decant

 • It seems appropriate that the grape that produces Chianti and Brunello di Montalcino should be named after Jove, the most powerful of the Roman gods. Sangiovese, or the blood of Jove, is a finicky and genetically unstable grape that, given the perfect conditions, yields a wine of extraordinary complexity, depth and strength. But these perfect conditions occur only sporadically, and in an off year the grapes will not fully ripen and the wine will be bitter and harsh.