appetizers · bruschettas · dinner · gluten free · italian · nutrition facts · party ideas · recipes · vegetable

chef rede’s bruschetta

1 quart assorted tomatoes, fresh and diced (roma, heirloom, pear)
1 lb mozzarella cheese, diced in 1 inch squares  •  1/2 C basil, chopped
1 C green olives, sliced  •  1 C sun dried tomatoes, chopped
6 cloves garlic, chopped  •  1/4 C shallots or green onion
1/2 C balsamic vinegar, use a well aged brand
3/4 C extra virgin olive oil  •  salt and pepper to taste

The Stocked Freezer, the cooking group I host in my home recently had Chef Victor Rede, Rede to Cater, come and present at our last class. We had a great time and learned to make a variety of yummy rustic breads, bruschettas and compound butters.  When he told me he was going to demo a bruschetta dip I immediately thought of the classic tomato and basil spread. I had no idea that these added ingredients would compliment one another so well  and create an explosion of rich and fragrant flavors in each bite. You and your next dinner party guests are going to rave about this bruschetta, not only will they be impressed but they’ll think you had it catered!

Directions: Chop, slice and mince all the ingredients as instructed above. Add each ingredient into a vary large bowl as you go. Pour the extra virgin olive oil and the balsamic vinegar over the top and sprinkle with salt and pepper to taste. You won’t need a lot of salt because of the olives and vinegar. Toss the bruschetta ingredients together until the mixture is combined well. Serve at room temperature or chilled. Serve with your favorite rustic breads or toss with a cold pasta to make a yummy pasta salad.
Recipe from Chef Victor Rede, Rede to Cater, Albuquerque NM

Nutrition Facts: None given

Serves 15

Catering in Albuquerque, NM:
Rede to Cater
Chef Victor Rede

… hope you have a great Tuesday!


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