Hey everyone, it is Louise, welcome to my recipe page. Today, I will show you a way to make a special dish, bruschetta picada. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Bruschetta Picada is one of the most popular of current trending foods on earth. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. Bruschetta Picada is something that I have loved my whole life. They are nice and they look fantastic.

Receta De Bruschetta: La bruschetta es un aperitivo italiano fresco, simple y delicioso que se puede preparar en minutos y disfrutar en cualquier época del año. Bruschetta is one of those foods that's impossible to eat elegantly. When you gorge on a crunchy piece of bread that's piled high with tomato, dripping with.

To get started with this recipe, we must prepare a few ingredients. You can cook bruschetta picada using 30 ingredients and 19 steps. Here is how you cook it.

The ingredients needed to make Bruschetta Picada:

1. Take Bruschetta
2. Make ready plum tomatoes, seeded and cut into small dice
3. Prepare chopped fresh basil
4. Get chopped fresh basil
5. Prepare extra-virgin olive oil, divided
6. Get finely chopped red onion
7. Prepare large cloves garlic, minced
8. Get red wine vinegar
9. Get freshly ground black pepper
10. Get French baguette, cut into 1/2-inch thick slices
11. Take high-quality balsamic vinegar, or to taste
12. Take Cilantro Lime Sauce
13. Prepare cilantro
14. Take jalapeno
15. Make ready large cloves garlic minced (2 tbsp minced)
16. Get fresh lime juice
17. Take greek yogurt
18. Get salt
19. Get black pepper
20. Get extra virgin olive oil
21. Prepare Rib-eye Picada
22. Make ready Rib-eye (Chopped into Picada)
23. Take fresh squeezed lime juice (about 3 limes)
24. Prepare olive oil
25. Get garlic, minced
26. Take ground cumin
27. Take ground oregano
28. Get garlic powder
29. Make ready salt
30. Prepare cracked black pepper

Preparation Wrap the saffron threads in aluminum foil and toast lightly in a hot frying pan for a few seconds, being careful not to let them burn. Opt for a classic bruschetta recipe or an inventive spin on the signature appetizer with ideas from Food Network chefs. Picada (Catalan pronunciation: [piˈkaðə]) is one of the characteristic sauces and culinary techniques essential to Spanish cuisine. The technique is typically found in the Spanish region of Catalonia and Valencia and subsequently Catalan cuisine and Valencian cuisine.

Steps to make Bruschetta Picada:

1. Stir tomatoes, basil, 3 tablespoons olive oil, red onion, garlic, red wine vinegar, and pepper together in a bowl; let tomato mixture stand at room temperature for 15 minutes, then place in the refrigerator to marinate for 45 minutes.
5. If the ends of the cilantro stems look brown or old, trim them off, keeping as much of the stem as possible. The stems blend well and have great flavor.
6. Notes - Assuming you are washing the cilantro, make sure to dry it very thoroughly. Otherwise the leftover water will significantly thin out the dressing and make it less flavorful. The cilantro bunches I use are about 2 cups packed.
7. Cut the stem off the jalapeno, and remove the seeds and ribs from the jalapeno if you desire. Keeping those in will make the dressing more spicy, and they will blend up just fine.
8. Place the cilantro, jalapeno, minced garlic, lime juice, yogurt, salt, and pepper into a blender, and blend until smooth, about 30 seconds.
9. Add the olive oil, and blend for a few seconds, until just incorporated. - Taste and make any necessary seasoning adjustments.
11. Store leftovers in the refrigerator for up to 5 days.
12. Whisk all of the ingredients together in a large shallow bowl or plastic container. Add the meat, rotating to evenly coat, and cover with plastic wrap (or lid if using container).
13. Take the rib-eye and slice it finely, and again into smaller pieces.
14. Add into bowl of seasoning and mix well. Cover and refrigerate for 2 hours or overnight
15. Heat skillet on medium heat. Cook while stirring to keep moist until desired doneness is reached. Reduce heat to allow to rest for 5-10 minutes.
16. Set oven rack about 6 inches from the heat sauce and preheat the oven's broiler. - - Brush one side of each slice of bread with remaining olive oil. Place bread slices, oiled-side-up, onto a baking sheet.
17. Broil until golden brown, about 2 minutes; remove from oven.
18. Spoon tomato mixture evenly over the top of toasted bread slices. Top with Picada and drizzle Cilantro Lime Sauce over it.
19. Serve and enjoy!

Picada is a dense, pounded paste of fried bread, nuts, garlic, olive oil, and other aromatics. It originated in the Catalonia region of Spain, most likely in the thirteenth or fourteenth century. This great appetizer recipe is toasted bread topped with a creamy feta spread and topped with crunchy veggies coated in Greek vinaigrette. Sauce Hollandaise, Pasta, Krustenbraten, Pizza oder Ratatouille. Fabio verrät Ihnen in „Fabios Kochschule" wie Rezepte gelingen und schmecken.

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