Bruschetta dip!

4 Mar

This past week, chef Nicholas taught students at Poly Prep Country Day School how he makes our favorite bruschetta dip to a captive audience! The recipe is simple and tasty and keeps well so you can make enough to last. Here’s how it is done..


3⁄4 lb. Of Tomatoes (3⁄4 inch dice), 1 red onion, 2-4 TBSP of Balsamic Vinegar, 1 tsp of kosher salt, 2 TBSP of fresh basil (chopped finely), 4-6 TBSP of Extra Virgin Olive Oil (+extra for crostini), crostini baguette bread, 1 bulb of garlic


Toss all the ingredients together in a non-reactive pan or bowl, and put in the refrigerator.

To make the crostini cut baguette about 1/4″ wide on a bias, brush with a little olive oil and bake at 350 until golden brown about 4 or 5 minutes. Next, rub the crostini with raw garlic.  In order to rub the garlic effectively peal one clove and cut off the tip to make it level.  Just rub it 2 or 3 times while the bread is still hot to get the flavor.

Top the crostini with your dip and enjoy!

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