Bruschetta is one of the popular antipasto in the world. It is simple and quick to make, yet it can be fantastically delicious if using fresh and quality ingredients. It is always a favorite as party treats, or as a quick starter before meal.
Traditionally, well-known version is simply toasted/grilled slices of bread, rubbed with raw garlic, and topped with chopped tomatoes, fresh basil which smothered in olive oil. This recipe may be simple, it definitely brings the flavor. I easily can eat few of it. Oh, I also like to add a drizzle of balsamic glaze on top of the topping; the layer of tangy sweet entices the taste buds. Of course, you may use your favorite way to serve bruschetta.
Today, I like to share this salsa bruschetta modified by Rasa Masa. We had it for our lunch few days ago. As we didn’t have baguette on hand, we used sourdough country loaf and sliced into smaller piece; then toasted till the top of the bread bit crunchy, finally spread the topping on it.
This is a very basic bruschetta recipe using the best biodynamic and organic ingredients available on hand. For spices and herbs, Sonnentor is our preferred choice
Prep time: 20 min
Cooking time: 1 min (toast the bread)
Ingredients: (Serve 4)
- 2 tbsp Emile Noel olive oil
- 2 cups cherry tomato
- 1/2 pc brown onion
- 1 clove garlic
- 1 stalk fresh coriander
- 2 tbsp lemon juice
- 1 pc dried chili
- 1/2 tsp cumin powder
- 1/2 tsp 12 herb salt
- 1/4 tsp black pepper
- 4 slices of day-old bread
- Soak the dried chili in hot water to soften.
- Wash and cut the cherry tomatoes and fresh coriander into small pieces.
- Mince garlic and cut onion into small pieces.
- Mince soaked chili.
- In a mixing bowl, mix all the ingredients together. Add salt and pepoer to taste.
- When ready to eat, lightly toast the bread and add the salsa as topping. Enjoy!