Fresh summer vegetables marinate in olive oil and red wine vinegar, then get served atop grilled bread slices for this perfect appetizer or side dish.
A couple of weeks ago I had dinner with some amazing friends and one of them brought this simple dish that was the hit of the evening. Netty – thank you for the inspiration! These are the recipes I most love to share – the treasured family traditions that are saved on crinkled paper or old index cards, truly standing the test of time for good reason. Below is the copy my friend sent the next day when I said I wanted it – it’s perfect.
With the utmost respect for Margo, and the perfection of this dish, I did tweak things a bit for my own tastes, including adding a little red wine vinegar to the chopped veggies, and using olive oil in the second pan vs. butter, with a slightly higher smoke point. Other than that, it’s un-touchable.
One of my favorite parts about this recipe is that Margo was so special she lent inspiration for my friend’s daughter’s middle name… And she’s a GEM.
Margo's Bruschetta
Ingredients
- 1/2 cup finely chopped cherry or heirloom tomatoes
- 1/2 cup finely chopped cucumber
- 1/2 cup finely chopped red onion
- 1/2 cup finely chopped fresh herbs - oregano, parsley & basil
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 1-2 tsp kosher salt, to taste
- 1/2 tsp cracked black pepper
- 1 loaf ciabatta bread
- 1 stick butter
- 3 cloves garlic, smashed
Instructions
- In a ceramic or glass bowl, combine all the chopped vegetables and herbs, then toss with the olive oil, red wine vinegar, salt and pepper. Taste for seasoning, and allow to sit for at least 10 minutes while you prep the bread. Ideally, this would sit at room temperature for a couple of hours - the flavors will develop.
- Using two non-stick or cast iron skillets, heat one pan with the stick of butter and smashed garlic over medium-low heat. You don't want the garlic to burn, but simply flavor the melted butter. Slice the ciabatta bread into 3/4" slices, and heat the second skillet over medium heat, tossing with a tablespoon of olive oil.
- Using tongs, dip each slice of bread into the melted butter and garlic, making sure both sides are coated. Then heat the bread in the second skillet, heating until a golden brown crust appears. Continue with the remaining slices until they are all cooked.
- Serve the grilled bread with the chopped vegetables - this is a dish that can sit out for an entire evening, only getting better with time! ENJOY!
Notes
