Israeli Bruschetta


Israeli Bruschetta
israeli bruschetta from olio's ben poremba photo by carmen troesser

Ingredients

½ cup extra-virgin olive oil, plus more for garnish
½ cup grape seed oil
½ cup red wine vinegar
2 garlic cloves, shaved or thinly sliced, plus more for toast
1 Serrano pepper, shaved or thinly sliced
1 Tbsp. Urfa pepper*
1 tsp. dried mint
1 pint cherry or grape tomatoes
Baguette, ciabatta or rustic country bread slices, for serving
Sea salt
Basil, cilantro, mint and parsley, for garnish



Preparation

• In a mixing bowl, combine the olive oil, grape seed oil, red wine vinegar, garlic, Serrano pepper, Urfa pepper and mint. Set aside.

• On a sheet tray, arrange the tomatoes in rows. With a small, handheld torch, char the tomatoes on all side. (If you don’t own a torch, use a hot grill.) While the tomatoes are still hot, immediately submerge them in the marinade. Tomatoes will keep refrigerated up to 1 week.

• To serve, toast the bread in a hot oven or on a grill. Generously rub with the fresh garlic and top with the tomato mixture. Drizzle with additional olive oil and sprinkle with the sea salt. Garnish with the herbs and serve immediately.

* Available at Global Foods Market or Amazon.



Tags : Tomatoes