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Please fave and comment on the original submission here: http://www.furaffinity.net/view/5464068/
Here's a mouth-watering marvel that is a feast for the eyes as well as the mouth from the kitchens of
docfgeek
I pulled out all the stops on the bruschetta for our final. Chef loved it, save for one thing; the thickness of the bread.
Bruschetta
1/2 cup Red onion, sliced thin, quartered
1/2 cup Tomato, peeled, seeded, 1/8" dice
1/2 cup Yellow Tomato, peeled, seeded, 1/8" dice
1/4 cup Shallot, fine diced
1 Garlic clove, minced
8 Basil Sprigs
1/4 cup Olive oil
1/2 tsp Red wine vinegar
1 tsp Balsamic vinegar
Baguette, cut to 1/2" slices (best sliced diagonally)
1/4 cup Aioli (recipe follows)
1/4 cup Ricotta salata cheese, crumbled
1. Soak red onion in water ~1 hour to lessen astringency, drain and dry.
2. Combine tomatoes, shallots, and garlic. Fine chop basil, add to mixture. Add oil, vinegars, and stir to coat. Let marinate ~ 30 mins.
3. Toast bread slices, spread on aioli.
4. Top toast with tomato mixture, garnish with ricotta, and basil leaf/chiffonade. (Pictured here with tomato peel rose buds.)
Aioli (Roasted garlic mayonnaise)
1 Egg yolk
1/2 cup Vegetable oil
1/2 cup Olive oil
1 tsp Fresh Lemon juice (MUST be fresh for acidity, if unavailable, Cider vinegar makes an okay substitute)
3-5 garlic cloves, roasted, mashed into a paste (bust out that mortar & pestle)
1/4 tsp Dijon mustard (can do without; simply used as a stabilizer)
1. In a non-reactive metal bowl, whisk yolk and lemon juice (or vinegar) just until bubbly.
2. While CONSTANTLY whisking, slowly add oil in a slow stream. (May need a third hand, or do it in small stages.)
3. Once mayonnaise consistency (since that's what you just made) whisk in mashed garlic, and mustard. Refrigerate until needed.
*Note: Good in the fridge, without the mustard for 2-3 days, a week with the mustard.
Please fave and comment on the original submission here: http://www.furaffinity.net/view/5464068/
Here's a mouth-watering marvel that is a feast for the eyes as well as the mouth from the kitchens of
docfgeek******************************I pulled out all the stops on the bruschetta for our final. Chef loved it, save for one thing; the thickness of the bread.
Bruschetta
1/2 cup Red onion, sliced thin, quartered
1/2 cup Tomato, peeled, seeded, 1/8" dice
1/2 cup Yellow Tomato, peeled, seeded, 1/8" dice
1/4 cup Shallot, fine diced
1 Garlic clove, minced
8 Basil Sprigs
1/4 cup Olive oil
1/2 tsp Red wine vinegar
1 tsp Balsamic vinegar
Baguette, cut to 1/2" slices (best sliced diagonally)
1/4 cup Aioli (recipe follows)
1/4 cup Ricotta salata cheese, crumbled
1. Soak red onion in water ~1 hour to lessen astringency, drain and dry.
2. Combine tomatoes, shallots, and garlic. Fine chop basil, add to mixture. Add oil, vinegars, and stir to coat. Let marinate ~ 30 mins.
3. Toast bread slices, spread on aioli.
4. Top toast with tomato mixture, garnish with ricotta, and basil leaf/chiffonade. (Pictured here with tomato peel rose buds.)
Aioli (Roasted garlic mayonnaise)
1 Egg yolk
1/2 cup Vegetable oil
1/2 cup Olive oil
1 tsp Fresh Lemon juice (MUST be fresh for acidity, if unavailable, Cider vinegar makes an okay substitute)
3-5 garlic cloves, roasted, mashed into a paste (bust out that mortar & pestle)
1/4 tsp Dijon mustard (can do without; simply used as a stabilizer)
1. In a non-reactive metal bowl, whisk yolk and lemon juice (or vinegar) just until bubbly.
2. While CONSTANTLY whisking, slowly add oil in a slow stream. (May need a third hand, or do it in small stages.)
3. Once mayonnaise consistency (since that's what you just made) whisk in mashed garlic, and mustard. Refrigerate until needed.
*Note: Good in the fridge, without the mustard for 2-3 days, a week with the mustard.
******************************Please fave and comment on the original submission here: http://www.furaffinity.net/view/5464068/
Category Photography / Tutorials
Species Unspecified / Any
Size 1280 x 960px
File Size 110.7 kB
Comments