Simple Tomato Bruschetta
Ingredient:
3 big ripe tomatoes - Cut into small cubes
5 cloves garlic - finely chopped
2 tbsp extra virgin olive oil
1 small handful of English parsley - finely chopped
5-6 leaves of sweet basil
Pinch of salt and freshly ground black pepper to taste
Method:
Mix the chopped garlic and EVOL and heat it up slightly to remove the sharp taste of garlic but not to cook the garlic, approximately 1min.
Pour the garlic mixture into the chopped tomatoes and mix well
Mix in pinch of salt and black pepper to taste.
Mix in chopped parsley
Chill in fridge for at least 1 hour or until needed
Finely shred the basil and mix into the tomato mixture.
Baguette (store bought):
Cut baguette into about 2cm thickness or to your desired thickness
Spread baguette onto baking tray and sprinkle some olive oil to slightly coat the baguette
Toast the baguette in oven for about 3-5 mins until slightly toasted
Roughly rub the surface of toasted baguette with a clove of garlic
Spread tomato mixture generously onto the toasted garlicky baguette and serve.
Learned this recipe from a very good chef (Chef Eric Low) who is always willing to share his tips and tricks. Missed attending his cooking demo class.
3 big ripe tomatoes - Cut into small cubes
5 cloves garlic - finely chopped
2 tbsp extra virgin olive oil
1 small handful of English parsley - finely chopped
5-6 leaves of sweet basil
Pinch of salt and freshly ground black pepper to taste
Method:
Mix the chopped garlic and EVOL and heat it up slightly to remove the sharp taste of garlic but not to cook the garlic, approximately 1min.
Pour the garlic mixture into the chopped tomatoes and mix well
Mix in pinch of salt and black pepper to taste.
Mix in chopped parsley
Chill in fridge for at least 1 hour or until needed
Finely shred the basil and mix into the tomato mixture.
Baguette (store bought):
Cut baguette into about 2cm thickness or to your desired thickness
Spread baguette onto baking tray and sprinkle some olive oil to slightly coat the baguette
Toast the baguette in oven for about 3-5 mins until slightly toasted
Roughly rub the surface of toasted baguette with a clove of garlic
Spread tomato mixture generously onto the toasted garlicky baguette and serve.
Learned this recipe from a very good chef (Chef Eric Low) who is always willing to share his tips and tricks. Missed attending his cooking demo class.
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