Bruschetta is a famous Italian antipasto. A friend of mine makes really good bruschetta with tomato, much better than the ones served at La Tegola. So I'm off to the test kitchen and made this:
Ingredients:
6 Medium sized Baguio tomatoes cubed
2 Tbsp Balsamic Vinegar
4 Tbsp Olive Oil
1 Tbsp Pesto
2 cloves finely minced Garlic
1 tsp Lemon/Calamansi
Salt and pepper to taste
Baguette/French Bread
Prepare the Salsa:
Chop tomatoes, place them in a bowl. Add balsamic vinegar, olive oil, pesto, lemon and season with salt and pepper to taste. Store in the refrigerator. Serve a few hours later when the tomatoes have sipped in the flavor. Adding some fresh basil or cilantro will enhance the flavor.
Prepare the Bread:
Toast the bread without coating it in olive oil first. Toast on a griddle for 1 minute on each side. Take a sharp knife and score each slice 3 times. Rub some garlic in the slices and drizzle half a teaspoon of olive oil on each slice. This is the more traditional method of making bruschetta. Alternatively, simply brush olive oil on one side, rub with garlic then toast.
This also goes well with paper thin pizza bread, you may use this pizza dough recipe and roll it really thin, you may add some herbs to give it a kick.
You might also want to try mushroom bruschetta.
Ingredients:
6 Medium sized Baguio tomatoes cubed
2 Tbsp Balsamic Vinegar
4 Tbsp Olive Oil
1 Tbsp Pesto
2 cloves finely minced Garlic
1 tsp Lemon/Calamansi
Salt and pepper to taste
Baguette/French Bread
Prepare the Salsa:
Chop tomatoes, place them in a bowl. Add balsamic vinegar, olive oil, pesto, lemon and season with salt and pepper to taste. Store in the refrigerator. Serve a few hours later when the tomatoes have sipped in the flavor. Adding some fresh basil or cilantro will enhance the flavor.
Prepare the Bread:
Toast the bread without coating it in olive oil first. Toast on a griddle for 1 minute on each side. Take a sharp knife and score each slice 3 times. Rub some garlic in the slices and drizzle half a teaspoon of olive oil on each slice. This is the more traditional method of making bruschetta. Alternatively, simply brush olive oil on one side, rub with garlic then toast.
This also goes well with paper thin pizza bread, you may use this pizza dough recipe and roll it really thin, you may add some herbs to give it a kick.
You might also want to try mushroom bruschetta.
