Food Styling 101 With Bluestone Steakhouse & Seafood 3

Bluestone Bruschetta

A hidden gem, Bluestone Steakhouse and Seafood owned by Bill & Sharon Tackett, is tucked into the corner of locally owned shops on the northwest side of 101st and Sheridan. The 10-year-old restaurant, owned by the Tackett’s for the last 4 ½ years,  offers an upscale, high-end menu catering to a casual elegance atmosphere. This is the perfect place to celebrate an occasion or relax with your significant other over a candlelit dinner. Most of the ingredients are organic and painstakingly selected to ensure a high quality product. All items are made from scratch. “We know we make mistakes but still strive to make sure you get the right experience,” says Bill Tackett. He also explained while making the dish, “I take all of these steps to create the right balance to wow the palette.”

Ingredients

6-10 slices of French bread (any type)

Butter

1 1/2 cups shredded Grande Mozzarella

Bruschetta Relish

2 Fresh tomatoes

1 tsp Minced shallots

1 tsp Minced garlic

1/4 cup Chopped Basil

½ tsp Salt

2 oz. Balsamic Vinegar

Fold all ingredients together and chill until needed.

Basil Pesto

½ cup Roasted Pine Nuts

4 Cloves of garlic

1 ½ cups Parmesan cheese

24 oz. Basil

Put roasted pine nuts, garlic cloves and olive oil in a food chopper and mix on setting #4. Add basil and turn on “mix-well”. Add parmesan and turn on “mix-well.”

Directions

Make the Bruschetta Relish and the Basil Pesto.

Preheat oven to 350 degrees. Melt some butter and brush over the sliced pieces of French bread. Place on a cookie sheet and bake at 350 until toasted–5 to 10 minutes. Cover the toasted bread with Basil Pesto and then a generous amount of Grande Mozzarella. Bake until the cheese is melted, 5 to 10 minutes. (If using a convection oven, the time will be closer to 5 minutes.) Spread the Bruschetta Relish over the Pesto covered crostini. The Bruschetta can be served as an antipasto or appetizer and pairs well with various wines such as an Italian Chianti, Lodi Zinfandel, or an Oaky Chardonnay.  Enjoy!