Let’s Make It!
Watch Us Make It!
- Pre-heat the oven on broil with the rack set medium high, 2nd height from the top.
- First, the tomato salsa part of the bruschetta.
- In a large mixing bowl combine the chopped cherry tomatoes, ½ the diced shallot, 2 minced garlic cloves, 2 Tbsp chopped basil, 1 Tbsp olive oil, ½ tsp salt, ½ tsp pepper, ½ tsp sugar, rice wine vinegar, balsamic vinegar, balsamic reduction, and lemon zest.
- Toss to evenly distribute everything, without over mixing and breaking too many tomatoes.
- *Depending upon the ripeness and sweetness of the tomatoes, taste to see if they need more seasoning.
- Really ripe tomatoes don’t need as much help.
- For more bland tomatoes, add another round of salt, pepper, and sugar to taste.
- Set aside to marinate, giving it a toss every now and then as the liquid will start to gather in the bottom of the bowl.
- In a large saucepan on medium heat, sauté in 2 Tbsp of olive oil, the other half of the diced shallot, and the other 2 minced cloves of garlic.
- When they turn translucent, pinch of salt and pepper, add the John Soules Foods Beef Fajitas, and the red wine to steam the meat warm.
- When the meat is hot and soft enough to break up all the larger pieces with your stirring utensil, remove it from the heat and cut into smaller bite size pieces.
- Meanwhile, slice the bread on about a 45 degree angle, into ¼ inch thick ovals.
- If you go straight across the bread at 90 degrees you will get rounds and they won’t hold all the goodies as well.
- Spread the bread evenly, filing an entire baking sheet.
- Drizzle the tops of the bread with the other 2 Tbsp (approx.) of olive oil and place under the broiler for about 2 minutes to turn golden brown.
- Watch them carefully not to burn them.
- Now the fun part, traditional Bruschetta is literally garlic rubbed bread.
- Chop the remaining 2 garlic cloves in half, peel them, and use them to rub all over the crunchy toast points.
- You will smell the garlic and it imparts a flavor so much better than garlic powder on the bread.
- After all the bread has been rubbed down, sprinkle all with the shredded Parmesan, then lightly dust with paprika for color and flavor.
- Place back under the broiler to melt and lightly brown the cheese, about 2 more minutes.
- On a pretty serving tray add a layer of beef to the toast points.
- With a slotted spoon or tongs, add a dollop of tomato salsa on top of the beef trying not to bring too much liquid over to the toast points which can soak them and make them not as crunchy.
- Repeat until all are covered.
- Serve as appetizers!
- Or… you can set out the ingredients and let people stack their own, as some may prefer the vegetarian version, and/or just the toast points themselves!
- Buon Appetito!