Bruschetta Diabla

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It’s my 100th post on Rosemary Renaissance!

When I first started this blog I never expected it would be anything more than an idle side project, but seeing readership rise steadily and hearing from you all about the recipes I put up here is what has pushed me to be a more adventurous chef. So whether this is the first post you’ve seen or you’ve been following my (mis)adventures in the kitchen since my first post back in 2011, I’d like to thank you all so much for reading.

Since good cooking should always be a labor of love, it’s fitting that my 100th post is one of the dishes that I made as part of a four-course Valentine’s Day dinner for my wonderful girlfriend, Maggie. It’s the second year I’ve cooked on Valentine’s Day and she hasn’t complained yet, so I must be doing something right!

The Bruschetta Diabla is a twist on the classic tomato-and-basil Italian appetizer. The tomatoes are burst using direct heat and then reduced into a sweet, tangy and spicy compote with garlic and red pepper flakes. They are paired with buttery, meaty mushrooms and aromatic basil atop crunchy baguette slices for a compact burst of flavor.

Whether you’re looking for an appetizer for a fancy dinner or want to host a swanky cocktail party, these little bite are the perfect fit!

Bruschetta Diabla (serves 2)

Bruschetta Diabla

Ingredients

  • 12 cherry tomatoes
  • 1 tablespoon tomato paste
  • 2 teaspoons red pepper flakes
  • 2 cloves of garlic, finely diced
  • 1/2 cup of water
  • 1 tablespoon flour
  • 6 crimini mushrooms, thinly sliced
  • salt and pepper
  • 2 tablespoons butter
  • 2 basil leaves, chiffonade
  • 4 slices of french baguette

Instructions

  1. Heat a large skillet to high and add the cherry tomatoes. Cover and stir every few minutes until you hear a popping sound – that’s the tomatoes getting happy!
  2. Once the skin of the tomatoes has cracked, add the tomato paste, red pepper flakes, diced garlic, and water. Allow the mixture to reach a boil then reduce to medium-high. Simmer for 2-3 minutes, stir in the flour, and continue simmering until the mixture has reduced by half and reached the consistency of gravy.
  3. Pre-heat the oven to 350 degrees. Return the skillet to high heat and add the butter. Season the mushrooms with salt and pepper, to taste, and add to the skillet. Saute for 3-5 minutes, tossing occasionally, until golden brown and slightly crispy.
  4. Toss the bread slices into the oven and toast for 2-3 minutes. Remove and top each slice with tomato compote, fried mushrooms and chiffonade basil. Serve and enjoy!
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