Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Israeli Bruschetta

  • Author: Liz Sloan
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: Serves 6-8

Description

Courtesy of Olio’s Ben Poremba


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 tablespoon Urfa pepper 

1 teaspoon 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 


Instructions

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 small handheld torch, char the tomatoes on all sides. (If you don’t own a torch, use a grill.) While the tomatoes are still hot, immediately submerge them in the marinade. Tomatoes will keep up to one week. 

 

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


Pin It on Pinterest

Share This