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Simple Bruschetta & Mazola Corn Oil

It was a lazy and very snowy Saturday afternoon. Ryan had just come home from playing a couple basketball games. The Manchild and I were cuddled up in sweatpants, hoodies, and blankets in front of one of his favorite movies. We had nowhere we needed to be, and nothing we really needed to do. I love days like this. Sometimes I feel like we get to relax more on our Saturday afternoons versus our Sundays. (seems a little backwards, if you ask me). Our Sundays usually end up pretty jam packed with meetings, visits, and everything else. So these days, we try to relax and soak in our uninterrupted family time together, while we can.

We also had a pile of tomatoes in our fridge calling our names. I put the little Manchild down for his nap, and started chopping up those juicy rounds. Bruschetta seems more like a mid-to-late summer appetizer to serve on our table, but I didn't mind. The vine-on tomatoes were wonderfully ripe, and I was so excited to use our multi-grain baguette (versus the usual white french). It gave our afternoon a more rustic feel, and we ended up eating the bruschetta for dinner as well. 

I used my balsamic vinegar straight from Italy - from my darling mother-in-law. I felt so spoiled! Thank you, Ruth :)

A week or two ago, the fine people at Mazola contacted me - and I'm sure glad they did. They wanted me to try out using one of their amazing products in my everyday cooking. It probably goes without saying, but my everyday cooking is just that - everyday. I cook/bake on a daily basis for my little family. This gave me plenty of chances to fully try out their corn oil in my normal recipes, and see how it held up again my usual cooking oils.

It's really wonderful stuff. It's not heavy at all, and I used it in place of EVOO, in a salad dressing recipe, and even in place of vegetable oil in a baking recipe. Also, before putting my sliced baguette in the oven on Saturday, I lightly drizzled the corn oil over the slices, and they came out beautifully crispy.
Mazola cooking oils are made of 100% pure oil, with no additives. So your food isn't really masked by the heavy oil blanket - just the natural brilliance of the flavors you already chose for your dish. The oil is also cholesterol free, contains 0g of trans fat, and naturally contains plant sterols (which helps reduce the risk of heart disease). Instead of buying straight up EVOO as I usually do at the grocery store, this time I just filled up my oil drip with Mazola, and used it instead. I loved it! This week I'm putting it to the test while frying up some of Ryan's favorite fried chicken. And from what I've read on their website, Mazola cooking oils sounds like a fun choice for this type of thing, as well.

Simple Tomato Bruschetta

4-6 vine-on fresh tomatoes, washed and diced
3 cloves of garlic, minced
2 T fresh chopped basil
1 T balsamic vinegar 
2 T Mazola Corn Oil - or EVOO
salt and pepper to taste
fresh baguette, sliced

1. Preheat oven to 375 degrees. Place baguette discs on a cookie sheet, and lightly drizzle/brush slices with oil. Bake for about 15 minutes, or until slices are very golden. Flip halfway through if you want to. Remove from oven.
2. Meanwhile, in a medium bowl, combine tomatoes, garlic, basil, vinegar, salt and pepper. 
3. Serve slices warm, and with about 2 T of the tomato mixture. 

Recipe source: BwB original. 

*This is a sponsored post by Mazola, but all opinions are my own. 


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