Bruschetta Picada Recipe

Categories: Recipes

Bruschetta Picada Recipe

Bruschetta Picada

Bruschetta Picada. Throughout the week, I was thinking of ways to make taco more Italian style. Immediately, I thought of bruschetta but wanted to figure out how to incorporate the tacos without overloading it. Ultimately, I came up with this.

Ingredients

Prepare of Bruschetta
You need 1 1/2 pounds of plum tomatoes, seeded and cut into small dice
It’s 1/4 cup of chopped fresh basil
Prepare 1/4 cup of chopped fresh basil
You need 6 tablespoons of extra-virgin olive oil, divided
You need 2 tablespoons of finely chopped red onion
Prepare 2 of large cloves garlic, minced
Prepare 2 teaspoons of red wine vinegar
You need to taste of freshly ground black pepper
It’s 1 of French baguette, cut into 1/2-inch thick slices
You need 1 tablespoon of high-quality balsamic vinegar, or to taste
You need of Cilantro Lime Sauce
It’s 3/4 bunch of cilantro
You need 3/4 of jalapeno
It’s 1 of large cloves garlic minced (2 tbsp minced)
Prepare 1 tbsp of fresh lime juice
Prepare 1/4 cup of greek yogurt
Prepare 1/4 tsp of salt
You need 1/8 tsp of black pepper
It’s 2 tbsp (3 ounces) of extra virgin olive oil
Prepare of Rib-eye Picada
Prepare 1 lb of Rib-eye (Chopped into Picada)
You need 1/4 cup of fresh squeezed lime juice (about 3 limes)
Prepare 2 tablespoons of olive oil
You need 4 cloves of garlic, minced
It’s 2 teaspoons of ground cumin
It’s 1 teaspoon of ground oregano
You need 1 teaspoon of garlic powder
You need 1 1/2 teaspoons of salt
Prepare 1/2 teaspoon of cracked black pepper

Steps

Stir tomatoes, basil, 3 tablespoons olive oil, red onion, garlic, red wine vinegar, and pepper together in a bowl; let tomato mixture stand at room temperature for 15 minutes, then place in the refrigerator to marinate for 45 minutes..
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If the ends of the cilantro stems look brown or old, trim them off, keeping as much of the stem as possible. The stems blend well and have great flavor..
Notes Assuming you are washing the cilantro, make sure to dry it very thoroughly. Otherwise the leftover water will significantly thin out the dressing and make it less flavorful. The cilantro bunches I use are about 2 cups packed..
Cut the stem off the jalapeno, and remove the seeds and ribs from the jalapeno if you desire. Keeping those in will make the dressing more spicy, and they will blend up just fine..
Place the cilantro, jalapeno, minced garlic, lime juice, yogurt, salt, and pepper into a blender, and blend until smooth, about 30 seconds..
Add the olive oil, and blend for a few seconds, until just incorporated. Taste and make any necessary seasoning adjustments..
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Store leftovers in the refrigerator for up to 5 days..
Whisk all of the ingredients together in a large shallow bowl or plastic container. Add the meat, rotating to evenly coat, and cover with plastic wrap (or lid if using container)..
Take the rib-eye and slice it finely, and again into smaller pieces..
Add into bowl of seasoning and mix well. Cover and refrigerate for 2 hours or overnight.
Heat skillet on medium heat. Cook while stirring to keep moist until desired doneness is reached. Reduce heat to allow to rest for 5-10 minutes..
Set oven rack about 6 inches from the heat sauce and preheat the oven's broiler. Brush one side of each slice of bread with remaining olive oil. Place bread slices, oiled-side-up, onto a baking sheet..
Broil until golden brown, about 2 minutes; remove from oven..
Spoon tomato mixture evenly over the top of toasted bread slices. Top with Picada and drizzle Cilantro Lime Sauce over it..
Serve and enjoy!.

This traditional Cuban dish features ground beef, golden raisins, capers, and olives simmered in tomato sauce and wine. My good relationship with capers started as soon as I tried them for the first time. Briny, salty, juicy, a bit resembling pickled cucumbers and green olives but with quite a different taste. Piccata is an Italian word spelled sometimes as picatta or pichotta. The word "piccato", to which it may be related, may be a translation of the French piqué, past participle of piquer ("to prick, lard"), though it doesn't seem to fit the culinary use of the Italian term which means "to be pounded flat".

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