Recipe: Voodoo Bruschetta

[Guest guest]

We love this stuff... the recipe is based on a bruschetta we used to

have at Red Devil Restaurant. We usually leave out the red onions.

 

 

Voodoo Bruschetta

 

Ingredients:

 

* 3/4 to 1 lb pizza dough

* 8 ripe plum tomatoes (if they're not ripe, let them sit on a warm

windowsill or top of the fridge for a couple of days.)

* 2 tablespoon finely chopped red onion (optional)

* 1/2 bud to 2 buds crushed garlic (buds, not cloves!)

* 1/4 cup chopped fresh basil or several tablespoons of pesto (dried

doesn't cut it!)

* 2 teaspoon red wine vinegar or lemon juice

* 1 - 4 tablespoon olive oil

* 1 - 2 teaspoon or tablespoon chilli paste (found in Asian section

of supermarket - looks like crushed chillis in a redish kinda

thick liquid - google images for chilli paste)

* salt to taste

* 20 pitted kalmatta olives, chopped

* Fresh Parmesan, grated

 

Directions:

 

Cut tomatoes in half and squeeze out the seeds. Chop tomatoes into small

dice; place in bowl. Add onion, garlic, basil or pesto, vinegar or lemon

juice, chili paste, olives, salt & pepper to taste. Let stand for about

an hour. Drain liquid if desired. Roll out pizza dough into a thin

rounded rectangle. Bake pizza dough at 400 degrees for 20 minutes, until

lightly browned. Spread with tomato mixture. Top with the Parmesan.

Enjoy. (As for the garlic, go big or go home!!)

 

Serves: 4

 

Preparation time: 30 mins