UConn junior Jacob Burte talks class, camp, and cooking on this week’s episode.

Garlic Bread Bruschetta


  • Sliced Bread (Peasant Bread or sliced Italian works well)
  • Butter
  • Minced Garlic (Mince your own like a pro and let it sit in olive oil or buy some pre-minced from the store, I prefer that for my recipe because it comes soupy, the more “juice” the better as it heads into the oven later)
  • Sweet Onions
  • Mozzarella
  • Tomatoes (large)
  • Basil
  • Olive oil
  • Balsamic Extract (Different then the dressing)

Food Prep

  1. Dice onions
  2. Thinly slice tomatoes


  1. Butter/Pam a cookie sheet and set oven to 450
  2. Butter sliced bread and put garlic on top
  3. Put onions and mozzarella on bread as you see fit
  4. Put into oven and carefully monitor for 5 min. take out when mozzarella first starts to brown
  5. Arrange tomatoes
  6. Garnish with asil (Make sure to appreciate basil smell periodically)
  7. Drizzle (I love that word) appropriate amounts of oil and extract on top.
  8. Taaa Daaa!