We’re putting a Mediterranean spin on bruschetta and here to show us how it’s done is Chef Deborah Walker.
Ingredients:
- 4 tablespoons good quality olive oil plus extra for brushing the slices of baguette
- 1 baguette
- 1 small sweet onion, finely chopped
- 1 rounded teaspoon jarred minced garlic
- 6 large Roma tomatoes, seeded, and finely chopped
- 2 (28 oz.) can good quality whole tomatoes: drained, seeded, hard ends removed, and finely chopped
- 8 sun dried tomatoes, finely chopped
- 1 (12 fl. oz) jar roasted peppers, drained and finely chopped
- 1 1/2 tablespoons capers
- 12 oil cured black olives, seeded and finely chopped
- 5 teaspoons rice vinegar
- 2 tablespoons dried basil
- kosher salt to taste
- 2 tablespoons fresh basil, chopped
1. Slice baguettes thinly (1/2 inch) at a 45 degree angle. Brush each slice with olive oil. Preheat oven to 350 degrees. Bake until golden brown. Set aside.
2. In a small pan, saute onions and garlic in 4 tablespoons olive oil for 5 minutes over medium-low heat.
3. Combine all ingredients except for the fresh basil and baguette slices in a medium bowl. Cover with plastic wrap and marinate in the refrigerator for at least 36 hours.
4. Strain bruschetta, add fresh basil, and readjust seasoning if necessary.
5. Top each slice of toasted baguette with Mediterranean bruschetta.
