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Bruschetta Picada
Bruschetta Picada

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We hope you got benefit from reading it, now let’s go back to bruschetta picada recipe. You can cook bruschetta picada using 30 ingredients and 19 steps. Here is how you cook it.

The ingredients needed to cook Bruschetta Picada:
  1. You need Bruschetta
  2. Take 1 1/2 pounds plum tomatoes, seeded and cut into small dice
  3. You need 1/4 cup chopped fresh basil
  4. Get 1/4 cup chopped fresh basil
  5. Prepare 6 tablespoons extra-virgin olive oil, divided
  6. Get 2 tablespoons finely chopped red onion
  7. You need 2 large cloves garlic, minced
  8. Get 2 teaspoons red wine vinegar
  9. Use to taste freshly ground black pepper
  10. Prepare 1 French baguette, cut into 1/2-inch thick slices
  11. Prepare 1 tablespoon high-quality balsamic vinegar, or to taste
  12. Provide Cilantro Lime Sauce
  13. Provide 3/4 bunch cilantro
  14. Get 3/4 jalapeno
  15. Prepare 1 large cloves garlic minced (2 tbsp minced)
  16. Provide 1 tbsp fresh lime juice
  17. Use 1/4 cup greek yogurt
  18. Use 1/4 tsp salt
  19. Get 1/8 tsp black pepper
  20. Get 2 tbsp (3 ounces) extra virgin olive oil
  21. Use Rib-eye Picada
  22. Prepare 1 lb Rib-eye (Chopped into Picada)
  23. Take 1/4 cup fresh squeezed lime juice (about 3 limes)
  24. Provide 2 tablespoons olive oil
  25. Use 4 cloves garlic, minced
  26. Provide 2 teaspoons ground cumin
  27. Use 1 teaspoon ground oregano
  28. Use 1 teaspoon garlic powder
  29. Use 1 1/2 teaspoons salt
  30. Take 1/2 teaspoon cracked black pepper
Steps to make Bruschetta Picada:
  1. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Place the cilantro, jalapeno, minced garlic, lime juice, yogurt, salt, and pepper into a blender, and blend until smooth, about 30 seconds.
  9. Add the olive oil, and blend for a few seconds, until just incorporated. - Taste and make any necessary seasoning adjustments.
  11. Store leftovers in the refrigerator for up to 5 days.
  12. 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).
  13. Take the rib-eye and slice it finely, and again into smaller pieces.
  14. Add into bowl of seasoning and mix well. Cover and refrigerate for 2 hours or overnight
  15. 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.
  16. 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.
  17. Broil until golden brown, about 2 minutes; remove from oven.
  18. Spoon tomato mixture evenly over the top of toasted bread slices. Top with Picada and drizzle Cilantro Lime Sauce over it.
  19. Serve and enjoy!

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