oneblondechef

A chance to share my passion with some new, old and favorite recipes.

Savour your Experience!




Classic Brushetta Mix This recipe is simply the classic base for a million different options.  In my opinion the key to a great brushetta mix is to use great super fresh ingredients and allow the flavours to marry together by spending some time getting to know each other over night (oh la la!).  Then, at the last minute you put in some fresh herbs and serve on some nice crunchy bread or warm pita!  Follow these super easy steps to create the perfect mix everytime! You will need: tomatoes - nice and fresh!  Try heirloom, vine, or roma tomatoes for the best taste!  Make sure to use a nice sharp knife and to seed the tomatoes while you go!  You don’t want the mix to get too soupy overnight!   NOTE: The seeds can be saved for your next pasta sauce, pizza sauce or even a blended tomato soup! Finely Chopped Red Onion Salt and Pepper 2 Cloves of Garlic 2 tbsp Good Balsamic Vinegar Extra Virgin Olive Oil or Your Favorite Italian Style Salad Dressing A generous amount of Basil or Parsley chiffonade (This must be fresh for best results!) 1. Cutting up the tomatoes is probably the most time consuming part of this recipe.  Essentially you have to scoop out all the seeds first, and then just cut up the skin and the fleshy part of the tomato into nice small pieces. 2. Finely chop the onions, and mince the garlic.  Then, mix all the ingredients together in a bowl and pop it in the fridge for as long as you can (as I say I recommend overnight) before serving.  Take out of the fridge about 1 hour before serving so the mix comes back up to room temperature.  Add your Julienned fresh Parsley or Basil at this point, so it will infuse, but no wilt. 3. Warm up some nice crunchy on the outside or soft on the inside bread, or head up some nice fresh pita bread and enjoy! You can spice this up a bit with some feta, parmesan, or asiago cheese.  Or, why not try roasting some Garlic and putting that in. There are a million different ways to make brushetta, but once you have conquered the basics of the recipe, you can unleash yourself on a whole new world of possibilities! Savour Your Experience!

Classic Brushetta Mix

This recipe is simply the classic base for a million different options.  In my opinion the key to a great brushetta mix is to use great super fresh ingredients and allow the flavours to marry together by spending some time getting to know each other over night (oh la la!).  Then, at the last minute you put in some fresh herbs and serve on some nice crunchy bread or warm pita!  Follow these super easy steps to create the perfect mix everytime!

You will need:

  • tomatoes - nice and fresh!  Try heirloom, vine, or roma tomatoes for the best taste!  Make sure to use a nice sharp knife and to seed the tomatoes while you go!  You don’t want the mix to get too soupy overnight!   NOTE: The seeds can be saved for your next pasta sauce, pizza sauce or even a blended tomato soup!
  • Finely Chopped Red Onion
  • Salt and Pepper
  • 2 Cloves of Garlic
  • 2 tbsp Good Balsamic Vinegar
  • Extra Virgin Olive Oil or Your Favorite Italian Style Salad Dressing
  • A generous amount of Basil or Parsley chiffonade (This must be fresh for best results!)

1. Cutting up the tomatoes is probably the most time consuming part of this recipe.  Essentially you have to scoop out all the seeds first, and then just cut up the skin and the fleshy part of the tomato into nice small pieces.

2. Finely chop the onions, and mince the garlic.  Then, mix all the ingredients together in a bowl and pop it in the fridge for as long as you can (as I say I recommend overnight) before serving.  Take out of the fridge about 1 hour before serving so the mix comes back up to room temperature.  Add your Julienned fresh Parsley or Basil at this point, so it will infuse, but no wilt.

3. Warm up some nice crunchy on the outside or soft on the inside bread, or head up some nice fresh pita bread and enjoy!

You can spice this up a bit with some feta, parmesan, or asiago cheese.  Or, why not try roasting some Garlic and putting that in.

There are a million different ways to make brushetta, but once you have conquered the basics of the recipe, you can unleash yourself on a whole new world of possibilities!

Savour Your Experience!

Notes

  1. oneblondechef posted this