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The ingredients needed to make Bruschetta Picada:
- Prepare of Bruschetta.
- Get of plum tomatoes, seeded and cut into small dice.
- You need of chopped fresh basil.
- Get of chopped fresh basil.
- Take of extra-virgin olive oil, divided.
- Take of finely chopped red onion.
- You need of large cloves garlic, minced.
- You need of red wine vinegar.
- Take of freshly ground black pepper.
- You need of French baguette, cut into 1/2-inch thick slices.
- Get of high-quality balsamic vinegar, or to taste.
- Provide of Cilantro Lime Sauce.
- Get of cilantro.
- Get of jalapeno.
- Provide of large cloves garlic minced (2 tbsp minced).
- You need of fresh lime juice.
- Use of greek yogurt.
- Provide of salt.
- Take of black pepper.
- Provide of extra virgin olive oil.
- You need of Rib-eye Picada.
- You need of Rib-eye (Chopped into Picada).
- Use of fresh squeezed lime juice (about 3 limes).
- You need of olive oil.
- You need of garlic, minced.
- You need of ground cumin.
- Use of ground oregano.
- Take of garlic powder.
- Use of salt.
- Use of cracked black pepper.
Instructions to make Bruschetta Picada:
- Stir tomatoes, basil, 3 tablespoons olive oil, red onion, garlic, red wine vinegar, and pepper together in a bowl; let tomato mixture stand at room temperature for 15 minutes, then place in the refrigerator to marinate for 45 minutes..
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- If the ends of the cilantro stems look brown or old, trim them off, keeping as much of the stem as possible. The stems blend well and have great flavor..
- Notes Assuming you are washing the cilantro, make sure to dry it very thoroughly. Otherwise the leftover water will significantly thin out the dressing and make it less flavorful. The cilantro bunches I use are about 2 cups packed..
- Cut the stem off the jalapeno, and remove the seeds and ribs from the jalapeno if you desire. Keeping those in will make the dressing more spicy, and they will blend up just fine..
- Place the cilantro, jalapeno, minced garlic, lime juice, yogurt, salt, and pepper into a blender, and blend until smooth, about 30 seconds..
- Add the olive oil, and blend for a few seconds, until just incorporated. Taste and make any necessary seasoning adjustments..
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- Store leftovers in the refrigerator for up to 5 days..
- Whisk all of the ingredients together in a large shallow bowl or plastic container. Add the meat, rotating to evenly coat, and cover with plastic wrap (or lid if using container)..
- Take the rib-eye and slice it finely, and again into smaller pieces..
- Add into bowl of seasoning and mix well. Cover and refrigerate for 2 hours or overnight.
- Heat skillet on medium heat. Cook while stirring to keep moist until desired doneness is reached. Reduce heat to allow to rest for 5-10 minutes..
- Set oven rack about 6 inches from the heat sauce and preheat the oven's broiler. Brush one side of each slice of bread with remaining olive oil. Place bread slices, oiled-side-up, onto a baking sheet..
- Broil until golden brown, about 2 minutes; remove from oven..
- Spoon tomato mixture evenly over the top of toasted bread slices. Top with Picada and drizzle Cilantro Lime Sauce over it..
- Serve and enjoy!.
Bruschetta is a very special type of toasted bread, pronounced brusketta. When I first tasted the real thing in Tuscany, it was one of the most memorable eating experiences of my life. Italian country bread is toasted on both sides over hot, fragrant coals, then slashes are made along the surface of each piece of bread, which is then rubbed with an open clove of garlic. It's the fancy way of saying, "put it on toast". A bruschetta makes a great easy starter and even an easy canape with a loaf of French bread.
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