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Key West Bruschetta

Updated on July 21, 2012

Key West Bruschetta

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Key West Bruschetta

There's a restaurant in Key West that makes a fantastic and unique bruschetta. Everything on their menu is good, but the bruschetta is a standout. This recipe is essentially a classic bruschetta with a few alterations. I always think of it as tropical because I associate it with Key West, but there's really nothing tropical about it. It could just as easily be described as Middle Eastern or Asian.

Even the most casual reader will probably notice quickly that I don't give amounts, like "teaspoon this," or "tablespoon that." Because it's Key West. Just have a drink and wing it. It'll work out alight. I promise.

Cook Time

Prep time: 10 min
Cook time: 5 min
Ready in: 15 min
Yields: 2-4

Ingredients

  • Red tomato
  • Yellow tomato
  • Red onion
  • Garlic
  • Red bell pepper
  • Cucumber
  • Sea Salt
  • Cracked black pepper
  • Honey
  • Extra virgin olive oil
  • Balsamic vinegar
  • Baguette
  • Parmesan, very optional
  1. Dice and seed the two tomatoes. I remove the gel, as does this restaurant, though I suppose that's a matter of taste. I usually set them on a paper towel for a few minutes to let them dry a bit.
  2. Do the same with the cucumber, red onion, and red bell pepper. Take the five ingredients and put them in a mixing bowl. Take a few cloves of garlic, mince them, and add them to the mix.
  3. Pour a bit of the olive oil, balsamic vinegar, and honey into the bowl. The honey is really the key here. Go easy at first, but don't be afraid to add more than you'd think. Let it sit for a few minutes.
  4. Grill a few pieces of the baguette. I use the oven, and I think that works the best. A toaster oven would be better, but I don't have a toaster oven. Counter space is at a premium, and the blender won out.
  5. When the bread is browned (or even blackened on the edges, as is my preference), take it out and halve a clove of garlic. Rub the garlic onto the bread. It'll "melt" right in.
  6. Spoon the vegetable mixture onto the top of the bread and serve. Some people like to add parmesan, but again - if you've mixed the right drink and let the simplicity of the whole thing wash over you, you'll be fine without it.

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