Bruschetta Dip

I love Bruschetta, an Italian appetizer made out of toasted Ciabatta and grilled tomatoes.

But sometimes I just don't have the time or the ingredients at home to make the "real deal".
For these cases I have the Bruschetta dip.

Ingredients - Bruschetta dip:

Spicery (recipe see below)
Tomato purée
Olive oil
Ciabatta bread
Parmesan cheese

Preheat oven on "grill" setting.

In a bowl combine 1 part spicery with 2 parts olive oil.
Then add 3 parts tomato purée and stir until well blended.
You can add a bit of water if you want to have a thinner dip.
Rest for about 10 minutes.

I usually use a tablespoon to measure the parts.
Some people like more spicery or more tomato purée, you may have to experiment a bit until you find the right mixing ratio for you.

In the meantime cut Ciabatta bread in finger thick slices and roast in the oven until slightly brown on top or crispy.
Grate Parmesan. I like to have Parmesan flakes.

Serve in different bowles or spread the dip on the bread and sprinkle with Parmesan cheese.

The Bruschetta goes very well with the famous "Insalata Caprese", made of tomatoes, mozarella, basil and balsamic vinegar.

The dip is also very tasty with vegetable sticks. Any left over dip should be stored in the refrigerator and used within several days.


Ingredients - spicery:

Garlic*
Onions*
Parsley*
Basil*
Oregano*
Pepper
Salt

*freeze-dried
About equal amounts of each spice.

Combine all spices, except for the salt in a food processor and mixed until well blended.
Then add the salt. You can see the intended texture in the picture above.
Stored in an airtight jar this will keep for at least a year. The spicery can be used on about any Italian dish, for example meat sauces.

Enjoy,

     Sasha