Recipe: Chef Mary’s tomato, basil, blue cheese bruschetta

Chef Mary's Bruschetta | Chef Mary Moran @All Rights Reserved
Chef Mary's Bruschetta | Chef Mary Moran @All Rights Reserved

LOS ANGELES, July 26, 2014 – Cooking and creating recipes is so much fun and it makes it even more fun when it is for an occasion like a picnic. This recipes was designed to give your picnic a touch of flare and finesse. The combinations of flavors are sophisticated with a touch of down home goodness.


Mary’s Bruschetta

Serves 3-4          Total Time: 25 minutes


2-roma tomato, small dice

3 basil leaves, chiffonade

1/2 tsp salt

Pepper to taste

3 canned

Artichoke hearts, chopped

2 tbsp blue cheese, crumbled

2 tbsp balsamic vinegar

2 garlic cloves, minced

1 tbsp good olive oil

1/3 French baguette, sliced on bias

1/2 tsp salt

Pepper to taste


De-seed the tomatoes, dice them into small pieces, and add them into a large mixing bowl with plenty of room for mixing.

Chop your artichokes and add them to the bowl with the tomatoes.

Add balsamic vinegar and oil to the tomatoes and artichokes.

Chiffonade the basil leaves (lay the leaves tip-to-tip, and end-to-end. Roll them up, and use a sharp knife to make thin slices, working your way down the rolled up basil).

Add the basil to the bowl with the artichokes and tomatoes.

Mince the garlic and add it to the tomatoes and artichokes.

Season the mixture with salt, pepper and olive oil.

Slice the baguette on a bias. Keep the slices thin, but not so thin that the bruschetta bleeds through.

Spread out the baguette slices on a sheet pan, coat them with olive oil, and sprinkle them with salt.

Toast the slices in a 350 F oven for about 12 minutes, until they become golden brown and crunchy crostini.

Mix the compote together, and season with salt and pepper.

Put a spoonful of topping on the crostini, and pack it really tightly so that it will not fall off.  Top it off with blue cheese crumbles. If you have any leftover basil leaves, take the small leaves from the top of the plant, and use them as a garnish.

Another option is to leave the topping in a bowl, and use it as a dipping sauce.



And we will see you on Saturday, at 1:00pm Eastern, here at Communities Digital News, for wine expert Duane Pemberton and Chef Mary’s Wine and Food broadcast and live chat.

Recipes Mary is sharing are:

Perfect Picnic Recipe: Prosciutto and fresh mozzarella baguette recipe 

Perfect Picnic Recipe: Lemon and Asparagus Orzo recipe

Perfect Picnic Recipe: Chef Mary’s tomato, basil, blue cheese bruschetta

Perfect Picnic Recipe: Boneless buttermilk fried chicken

CommDigiNews Hour- Wine paired perfect picnic foods 1:00pm EDT (Radio/Chat)

Check out Chef Mary at Hail Mary’s Inc. 

Find Chef Mary on Facebook and Twitter. 

Hail Mary Food of Grace Newsletter, sign up today at [email protected]

The information provided is general information about healthy eating. It is not intended as a substitute for the advice or treatment that may have been prescribed by your physician or other health care provider. Always consult a physician before starting any new diet or regimen. 

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Upon graduating from the California School of Culinary Arts in 2002, Chef Mary Payne Moran began her professional career shelling crabs at the world-renowned restaurant, Michael's in Santa Monica. Simultaneously, she launched her own company, Hail Mary’s, founded upon the belief that good food nurtures the soul, and began catering weddings, parties and large corporate events. In the fall of 2008, Mary began teaching her culinary skills to others. Currently she can be found at Hollywood School House teaching her after school cooking class, and teaching her popular "Vegetables or Not Here I Come" assembly. Most recently, Mary has launched another division in her company as well as a chef she is now also a Certified Nutritionist for high profile clients. She helps her clients discover their healthy way of eating. Mary has recently been published in the Los Angeles Magazine, & The New Jersey Star Ledger. Daily she addresses cooking aficionados through her blog - Cooking with Chef Mary as well as her how-to webisodes on You Tube.