Usually this is a pretty massive recipe so I've cut it down a little, just for you!
Bruschetta mix:
2 Cups tomatoes
diced
1 cup red onions
diced
1 1/4 tbsp finely chopped garlic
2 tbsp roasted garlic oil
2 green onions, chopped
3/4 cup shredded asiago cheese
1 tbsp olive oil
1 1/2 balsamic vinegar
salt and pepper, to taste
Pesto spread (not exact because it's not really THAT important):
1 handful basil leaves
1 handful arugala leaves
1/2 tsp FINELY chopped garlic
1 tsp olive oil
1 french baguette
Alright! Let's get to work!
1. Prepare the bruschetta mix, cover the bowl/hotel pan in plastic wrap.Ideally, let it sit in the fridge for about 4 hours in it's juices, let the flavours meet, mingle, marry and make love. Maybe stir once or twice in that time to get the stuff on top to the bottom.
2. Use a mortar and pestle or a blender to combine the ingredients for the pesto.
3. Slice the baguette on an angle, so you get more surface area.
4. Spread pesto (which should be a very fine paste) onto bread slices. Not much is needed.
5. Put bread slices under heat of some sort (low broiler, low salamander, etc...). Remove from heat. Place a scoop of bruschetta mix onto bread, sprinkle with asiago cheese, place back under the heat to melt the cheese.
6. Enjoy sexy bruschetta.
