Bruschetta dip for bread

Name: Bruschetta dip for bread
Prep time: 10 min
Total time: 10 min
Yield: 4 to 6
Cuisine: Québécoise
Ingredients: ⅓ cup (80 ml) extra virgin olive oil; 3 tbsp (45 ml) balsamic vinegar; 1 large very ripe tomato, cut into small dice; 2 tbsp (30 ml) red onion, very finely minced; ⅓ cup (15 g) fresh basil, sliced and finely chopped; ½ tsp (2.5 ml) red pepper flakes, to taste (optional); Zest of 1/2 lemon; 1 large garlic clove, finely grated on a Microplane; ¼ cup (25 g) or more fresh parmesan, finely grated; Salt and freshly ground pepper, to taste; 1 fresh baguette, sliced

Preparation 10 min
Servings 4 to 6
Freezing I do not suggest

Ads

Ingredients

⅓ cup (80 ml) extra virgin olive oil
3 tbsp (45 ml) balsamic vinegar
1 large very ripe tomato, cut into small dice
2 tbsp (30 ml) red onion, very finely minced
⅓ cup (15 g) fresh basil, sliced and finely chopped
½ tsp (2.5 ml) red pepper flakes, to taste (optional)
Zest of 1/2 lemon
1 large garlic clove, finely grated on a Microplane
¼ cup (25 g) or more fresh parmesan, finely grated
Salt and freshly ground pepper, to taste

To serve

1 fresh baguette, sliced

Ads

Preparation

In a large high-rimmed plate, pour the extra virgin olive oil and balsamic vinegar in the center.
Add on top the tomato dice, red onion, basil, red pepper flakes (if using), lemon zest, garlic and parmesan.
Season generously with salt and pepper and mix gently to distribute all ingredients in the oil without crushing the tomatoes.
Serve immediately at room temperature with fresh baguette slices for dipping directly into the plate.