Olive Oil Tip: Make Bruschetta
Now that you know which olive oil to buy and when to use it, it's time to explore a fun new recipe!Bruschetta is a tasty tapas dip made from fresh tomatoes, garlic, basil, sea salt, and extra virgin olive oil. The sweet acidic tomatoes can pair well with more robust extra virgin olive oils.Ingredients:
- 2 ripe beefsteak or heirloom tomatoes, cored, diced, and drained
- ¼ cup fresh basil leaves, chopped (reserve a nice sprig for garnish)
- 1 clove of garlic, chopped
- Pinch of sea salt
- ½ loaf French bread, sliced thin and grilled
- Generous drizzle of extra virgin olive oil
Directions:
- Combine the drained, freshly chopped tomatoes with the chopped basil, garlic, and sea salt.
- Refrigerate until ready to serve.
- Place the bruschetta on the toast and drizzle with olive oil.
- Serve immediately.
Chef's Tips:
- Reserve a few sprigs of basil to use as garnishes.
- Look for the freshest tomatoes you can find. They should be heavy, with no bruises or dents.
I've also put together a video demonstrating how to make this recipe. Check it out!
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