For the Day 2 of my Italian Food Week, I decided to try an appetizer. Once again, this was an
experiment, but I guess one can hardly go wrong with combining so many
delicious things! This bruschetta is very easy and fast to make, and totally
addictive! I got so addicted to it that I made it everyday for the whole week. I
think it is a perfect little appetizer to have when I am super hungry after
office and need a quick fix.
I had it with kalamata olives and an amazing white wine from Marques de
Riscal, that I recently bought in memory of my trip to the winery as a Graduate
School of Design student. It went pretty well with the bruschetta and made a
good accompaniment to my meal.
Another interesting thing I would like to write about is the fragrance.
It has the whole caramelized balsamic with fresh rosemary and tomatoey
fragrance going on when you make it. It is just so pleasing and smile-inducing.
And it is so colorful. Okay, I hope that makes everyone hungry enough and now I’ll
move on to the recipe already!
Time: 15 minutes
Serves: 1-2
You’ll need:
4 slices of Focaccia bread
½ Medium sized red onion
Peppers of different colors: red, yellow, green- a quarter of each medium-sized
pepper
1 twig of fresh rosemary
A handful of cherry tomatoes
2 tsp balsamic vinegar
1 tsp extra virgin olive oil
Prep:
1. Chop onion lengthwise, each of the peppers into small ½” pieces, and
cherry tomatoes into halves longitudinally.
2. Separate the rosemary leaves from the twig and chop them coarsely.
3. Heat a skillet for a couple of seconds on medium-high, and put the
onions on it. Pour 1-2 tsp balsamic vinegar on it and toss so the onions are
well-coated with it. Let them caramelize for about 4-5 minutes or until they
begin to get charred, tossing ocassionally.
4. Just when they begin to get charred, remove them from the skillet
and set aside.
5. Pour 1 tsp olive oil on a fresh skillet placed on low heat. Place
the rosemary, peppers and cherry tomatoes and toss well so the veggies are
well-coated. You can use the same skillet if you want the veggies to have a
balsamic flavor as well.
6. Cook for about 5 minutes more, tossing ocassionally, until the cherry
tomatoes are softer and start to lose their firm shape but the peppers are still
crunchy.
7. Remove the veggies from the skillet and set aside. Mix with the
onions.
8. Place the slices of focaccia bread on the same skillet to heat it
slightly on low flame. Turn to the other side carefully so as to not break it.
Heat for about 30 seconds on each side.
9. Set the bread slices on a plate. Divide the veggies equally into
four and place on the bread.
10. Eat!
