Brushetta and 30 variations

I posted a comment several days ago on twitter about doing a herb and cooking demo for the local senior center and made a comment about 30 variations on brushetta. Someone posted to me right off wanting to have the list, what I didn’t expect was the 100 plus emails in my inbox when I got back today wanting to know them also. So here goes: The basic recipe is from a small cafe in Capri Italy that I just fell in love with.

Brushetta

1 dozen plum tomatoes or 8 lg. vine ripe tomatoes, small diced

¼ cup red onions, small diced

¼ cup fresh lemon juice

¼ cup sugar

2 Tble. chopped garlic

1 ¼ cups pure XV olive oil

1 bunch fresh basil, washed and minced

1 bunch fresh mint, washed and minced

½ Tble. Kosher salt

It’s best marinated in a cool place for several hours or overnight in the fridge.

These are additions to the basic recipe or substitutions to:

  1. add: peppadews
  2. add: horseradish, use slightly less lemon juice and a tad more sugar
  3. add: grilled eggplant
  4. add: grilled corn
  5. add: roasted peppers
  6. add: soybeans and waterchestnuts
  7. add: balsamic marinated grilled portabellas
  8. add: roasted artichokes
  9. add: chopped ceviche
  10. add: strawberries
  11. add: French lentils and fresh lemon thyme
  12. add: cannellini beans and wilted arugula
  13. add: cumin, coriander and lemongrass
  14. add: roasted chopped olives, cerignolas are the best or kalamatas
  15. sub: capers, sweet relish and kippers for lemon juice
  16. sub: slow roasted with basil and garlic (Tuscan) tomatoes for the tomatoes
  17. sub: Applewood wok smoked tomatoes for the tomatoes
  18. sub: Grilled tomatoes for the tomatoes
  19. sub: Ginger and tea wok smoked tomatoes for the tomatoes
  20. sub: Roasted garlic for regular garlic
  21. sub: Wok Smoked onion for the red onions
  22. sub: Grilled onions, red or Vidalia for the red onions
  23. sub: Maple syrup and chopped toasted walnuts for the sugar
  24. sub: Sesame oil and sesame seeds for XV olive oil
  25. sub: Rosemary and lime for basil and lemon juice, use slightly less rosemary
  26. sub: Lime and cilantro, for basil and lemon juice
  27. sub: aged balsamic or balsamic reduction for the lemon juice
  28. sub: chipotle peppers with lime, cilantro and rosemary for the lemon and basil
  29. sub: honey and toasted chopped hazelnuts for the sugar
  30. sub: caramelized Vidalia onions for the red onions

This is my personal favorite: smoked tomato brushetta with chopped roasted cerignola olives on grilled ciabatta topped with prosciutto and goat cheese.

I’ll be posted tomorrow about how to wok smoke tomatoes also as that seemed to ALSO be off interest.

About Chef Forfeng

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