Brushetta Topping
San Diego has a restaurant named Anthony's that's right on the bay with a great view of the cruise ships, North and Balboa Island and that fabulous San Diego weather.
Anthony's serves bread with a tomato based topping. I'd never had brushetta before dining at Anthonys. I was missing out on something simple yet elegant and full of wonderful natural flavors. . Since then I've discovered that there are a lot of different versions the bread is sometimes toasted topped with Parmesan cheese, etc. . .the mix of ingredients may be different but my taste buds have yet to be disappointed.
You can also serve this on top of freshly cooked pasta.
The following recipe is very similar to what Anthony's serves.
3 or 4 large ripe tomatoes (about 2 1/2 lbs.)
2 Tbsp. fresh basil leaves, minced
1/4 cup red onion, minced
2 tsp. extra-virgin olive oil
2 tsp. balsamic vinegar
1 tsp. salt
plenty of fresh ground black pepper
2 garlic cloves, minced
Blend all the ingredients well in medium bowl. Let set at room temperature for a little while to really "marry" the flavors. (If the tomatoes are extra juicy, you might want to drain them after dicing and before adding the other ingredients.)
Anthony's serves bread with a tomato based topping. I'd never had brushetta before dining at Anthonys. I was missing out on something simple yet elegant and full of wonderful natural flavors. . Since then I've discovered that there are a lot of different versions the bread is sometimes toasted topped with Parmesan cheese, etc. . .the mix of ingredients may be different but my taste buds have yet to be disappointed.
You can also serve this on top of freshly cooked pasta.
The following recipe is very similar to what Anthony's serves.
3 or 4 large ripe tomatoes (about 2 1/2 lbs.)
2 Tbsp. fresh basil leaves, minced
1/4 cup red onion, minced
2 tsp. extra-virgin olive oil
2 tsp. balsamic vinegar
1 tsp. salt
plenty of fresh ground black pepper
2 garlic cloves, minced
Blend all the ingredients well in medium bowl. Let set at room temperature for a little while to really "marry" the flavors. (If the tomatoes are extra juicy, you might want to drain them after dicing and before adding the other ingredients.)
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