Ingredients with Measurements:
- 1 baguette, sliced
- 2 cups cherry tomatoes, diced
- 1/4 cup red onion, diced
- 1/4 cup fresh nasturtium leaves, chopped
- 2 cloves garlic, minced
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Mixing bowl
- Cutting board
- Knife
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Arrange the baguette slices on a baking sheet and bake for 5-7 minutes until lightly toasted.
3. In a mixing bowl, combine the cherry tomatoes, red onion, nasturtium leaves, garlic, balsamic vinegar, olive oil, salt, and pepper.
4. Spoon the tomato mixture onto the toasted baguette slices.
5. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 5-7 minutes
5. Temperature:
- Oven temperature: 375°F
Serving size:
- Makes 12-15 bruschetta
Nutritional information:
- Calories: 80
- Fat: 3g
- Carbohydrates: 11g
- Protein: 2g
Substitutions for ingredients:
- Cherry tomatoes can be substituted with diced Roma tomatoes.
- Red onion can be substituted with diced shallots.
- Nasturtium leaves can be substituted with arugula.
Variations:
- Add crumbled feta cheese to the tomato mixture.
- Top the bruschetta with sliced avocado.
Tips and tricks:
- Use a serrated knife to slice the baguette for easier cutting.
- Make sure to chop the nasturtium leaves finely to distribute the flavor evenly.
Storage instructions:
- Store any leftover tomato mixture in an airtight container in the refrigerator for up to 2 days.
- Store any leftover baguette slices in an airtight container at room temperature for up to 2 days.
Reheating instructions:
- Reheat the baguette slices in the oven at 375°F for 2-3 minutes before adding the tomato mixture.
Presentation ideas:
- Arrange the bruschetta on a platter and garnish with additional nasturtium leaves.
Garnishes:
- Additional nasturtium leaves
Pairings:
- Serve with a chilled glass of white wine.
Suggested side dishes:
- Mixed green salad
- Grilled vegetables
Troubleshooting advice:
- If the baguette slices are too hard to bite into, brush them with a little olive oil before toasting.
Food safety advice:
- Wash all produce thoroughly before using.
Food history:
- Bruschetta originated in Italy as a way to use up stale bread.
Flavor profiles:
- The bruschetta has a tangy and slightly spicy flavor from the balsamic vinegar and nasturtium leaves.
Serving suggestions:
- Serve as an appetizer at a dinner party or as a light lunch.
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Region: Italian