Bruschetta Recipe

Ingredients: Yield 18 pieces
2 cups seeded and diced heirloom tomatoes
1 cup zucchini ribbons (see notes)
¼ cup extra virgin olive oil, divided
1 tablespoon red wine vinegar
½ teaspoon minced garlic
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon sugar
18 ( ¼ inch thick) slices French baguette
1 recipe tomato butter (recipe follow)

  • In a medium bowl, combine tomatoes, zucchini, 2 tablespoons olive oil, vinegar, garlic, salt, pepper, and sugar. Toss gently to combine. Marinate in refrigerator for at least 1 hour and up to 24 hours.
  • Preheat oven to 400 degree.
  • Brush baguette slices with remaining 2 tablespoons olive oil. Place on a baking sheet.
  • Bake until golden brown, 5 to 7 minutes.
  • Spread toasted baguette slices with tomato butter. Top with tomato mixture. Serve immediately.
Note: if you do not have a mandolin, use a Y peeler to thinly slice zucchini.

Bruschetta Recipe

Tomato Butter
Ingredients: Yield approximately 1 ½ cups
2 japanes Black Trifle tomatoes, cored ans seeded
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon sugar
½ cups salted butter, melted and cooled

  • In the work bowl of food processor, pulse tomatoes until pureed. Add salt, pepper, and sugar, pulsing to combine.
  • With food processor running, slowly add melted butter to tomato mixture. Use immediately, or store in a airtight container in refrigerator for up to 3 days.

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