Margo's Bruschetta
Chopped Summer vegetables in olive oil and red wine vinegar, served with grilled bread.
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
Thanks to Annette for this amazing dish!!!