This month’s “Edible Editorial” comes from a special guest, chef Paulie Petrello (left) of Petrello’s at The Olde Boarding House in Trenton. Many of our readers learned about the marvelous meals that can be found at Petrello’s in our August issue and took the drive to Trenton to find out for themselves how good it is.

This month, chef Paulie gives us a peek at one of the most popular appetizers on his menu, Petrello’s Mozzarella Bruschetta. With juicy tomatoes still in season and football season just warming up, this recipe is perfect to take to a tailgating adventure or to feature on your own weekend menu.

We would like to thank chef Paulie Petrello for his contribution to this issue of The Suburban Chronicle. For more information about Petrello’s At The Olde Boarding House, call 463-8494.

 RECIPE
Printable Version: Full Page / 3x5

Ingredients

One large Italian baguette

3 large tomatoes, diced (approx. 2 cups)

1/4 cup diced red onion

2 cloves garlic, minced

1/3 cup diced fresh mozzarella

5 large basil leaves shredded

1 tsp. salt & pepper

3/4 cup extra virgin olive oil

Prepare tomatoes, onion, garlic and basil according to cutting style.

Slice baguette into flat medallions. Place on a cookie sheet, brush with olive oil and sprinkle with salt and pepper. Broil on top shelf of oven until golden and slightly crispy.

Combine all other ingredients in a large bowl. Top bread medallions with tomato mixture and garnish with a sprig of basil. Serves 4-6.