It's been forever since I've been able to post!! I've been travelling a ton and for the most part not cooking anything exciting. Although, I'm back in y hometown for a few weeks and have been experimenting on my parents. So, I'll have a few exciting recipes soon to share.
This is my sister's recipe for brushetta, which she has mastered. It's got the right balance of onion, basil, vinegar, and garlic. We inhaled this and I had to beg them to stop eating so I could take a few pictures of it for the blog. Seriously, this is so good.
As with all things, using the freshest, ripest, tastiest ingredients is key. Any 'substitutions' will give an inferior result. This is a healthy, raw alternative to classic chips and dip, and really doesn't take much time to whip together. Think about it as an appetizer for your next dinner party. You could also serve it over roasted chicken, put it in paninis, toss it on some pasta
By my sister, Lynnie
6 small-medium sized tomatoes (she used on the vine tomatoes since those are generally fresher out-of-season)
1 thick slice of a large yellow onion
2 - 2.5 Tablespoons fresh basil, chopped (must be fresh)
1/2 teaspoon of dried basil
1 teaspoon garlic infused oil (alternatively you could use 3 large cloves of fresh garlic)
1 1/2 Tablespoons quality olive oil
3 Tablespoons balsalmic vinegar (buy the good stuff)
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper, feshly ground
1.) Chop the tomatoes up as small as possible. Place them in a medium sized bowl.
2.) Take the onion slice and place it in a small chopper or food processer and pulse until the pieces are milimeters in size. Add the fresh basil and pulse a few more times. (If you're using fresh garlic, add that in now).
3.) Add the onion/basil mixture and all the other ingredients to the tomatoes. Mix well. Adjust the flavors as necessary. Serve with baguette slices or crackers.
No comments:
Post a Comment