Guest guest Posted August 9, 2005 Report Share Posted August 9, 2005 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 Quote Link to comment Share on other sites More sharing options...
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