{"id":63,"date":"2022-04-10T10:39:04","date_gmt":"2022-04-10T10:39:04","guid":{"rendered":"https:\/\/demo.wpzoom.com\/foodica-minimal\/2022\/04\/10\/bruschetta-with-beef-tartare\/"},"modified":"2022-04-10T10:39:04","modified_gmt":"2022-04-10T10:39:04","slug":"bruschetta-with-beef-tartare","status":"publish","type":"post","link":"https:\/\/demo.wpzoom.com\/foodica-minimal\/2022\/04\/10\/bruschetta-with-beef-tartare\/","title":{"rendered":"Grilled Chicken Mushroom Toast"},"content":{"rendered":"\n
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\n\t\t\t\t\t\"Bruschetta\n\t\t\t\t\t
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Bruschetta with Beef Tartare<\/h2>Recipe by Pavel Ciorici<\/span>Course: Appetizers<\/mark><\/span>Cuisine: Italian<\/mark><\/span>Difficulty: Easy<\/mark><\/span><\/div>
<\/span>Servings<\/span>

4<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

20<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

15<\/p>minutes<\/span><\/div>

<\/span>Calories<\/span>

350<\/p>kcal<\/span><\/div><\/div><\/div>

Ingredients<\/h3>
  • <\/span>

    6 or 7 ripe tomatoes (about 1 1\/2 lbs)
    <\/span><\/p><\/li>

  • <\/span>

    2 cloves garlic, minced (about 2 teaspoons)
    <\/span><\/p><\/li>

  • <\/span>

    1 Tbsp extra virgin olive oil
    <\/span><\/p><\/li>

  • <\/span>

    1 teaspoon balsamic vinegar
    <\/span><\/p><\/li>

  • <\/span>

    1 baguette French bread or similar Italian bread
    <\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • Blanch and peel the tomatoes:<\/strong> Bring 2 quarts of water to a boil. As the water is heating make shallow cuts in a cross pattern at the tip ends of the tomatoes (this will make the tomatoes easier to peel).
      <\/li>
    • Once the water is boiling, remove the pot from the heat. Put the tomatoes in the hot water and blanch for 1 minute.
      <\/li>
    • Preheat oven<\/strong> to 450\u00b0F (230\u00b0C) with a rack in the top slot of the oven.
      \"\"<\/li>
    • 3 Chop tomatoes, toss them with garlic, olive oil, vinegar, basil, salt and pepper:<\/strong> Finely chop the tomatoes and place them in a medium bowl. Mix in the minced garlic, 1 Tbsp extra virgin olive oil, and the balsamic vinegar.
      <\/li>
    • Toast the baguette slices:<\/strong> Use a bread knife to slice the baguette on the diagonal making half-inch thick slices. Brush one side of each slice with olive oil (a pastry brush helps here) and place olive oil-side down on a baking sheet or roasting pan.
      <\/li>
    • Serve toasted bread with tomato mixture:<\/strong> Arrange the toasted bread on a platter, olive oil side facing up (the olive oil will help create a temporary barrier keeping the bread from getting soggy from the chopped tomatoes).

      <\/li><\/ul><\/div>