Ingredients with Measurements:
- 1 baguette, sliced into 1/2 inch thick pieces
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1/2 cup Peppadew peppers, chopped
- 1/4 cup fresh basil leaves, chopped
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Mixing bowl
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a mixing bowl, combine olive oil and minced garlic.
3. Brush the baguette slices with the garlic-infused olive oil and place them on a baking sheet.
4. Bake for 8-10 minutes or until the bread is crispy and golden brown.
5. In the same mixing bowl, combine the cherry tomatoes, Peppadew peppers, and chopped basil leaves.
6. Season with salt and pepper to taste.
7. Top each baguette slice with the tomato and Peppadew mixture.
8. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 210
- Fat: 12g
- Carbohydrates: 22g
- Protein: 4g
Substitutions for ingredients:
- Instead of cherry tomatoes, you can use diced Roma tomatoes.
- If you can't find Peppadew peppers, you can substitute with roasted red peppers.
Variations:
- Add crumbled feta cheese on top of the tomato and Peppadew mixture for a creamy and tangy flavor.
- Drizzle balsamic glaze on top of the bruschetta for a sweet and tangy flavor.
Tips and tricks:
- Make sure to brush the baguette slices with enough garlic-infused olive oil to add flavor and prevent the bread from becoming too dry.
- You can make the tomato and Peppadew mixture ahead of time and store it in the fridge until ready to use.
Storage instructions:
- Store any leftover tomato and Peppadew mixture in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- To reheat the bruschetta, place the slices on a baking sheet and bake in a preheated oven at 375°F for 5-7 minutes or until heated through.
Presentation ideas:
- Arrange the bruschetta slices on a wooden board or platter for a rustic look.
Garnishes:
- Garnish with additional fresh basil leaves for a pop of color.
Pairings:
- Serve with a glass of red wine for a perfect pairing.
Suggested side dishes:
- Serve with a side salad or soup for a complete meal.
Troubleshooting advice:
- If the baguette slices become too hard after baking, brush them with a little bit of olive oil to soften them up.
Food safety advice:
- Make sure to store any leftover tomato and Peppadew mixture in the fridge and consume within 3 days.
Food history:
- Bruschetta originated in Italy and was traditionally made with grilled bread rubbed with garlic and topped with olive oil and salt.
Flavor profiles:
- This Peppadew and Tomato Bruschetta is sweet, tangy, and savory.
Serving suggestions:
- Serve as an appetizer or a light meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian