How to Prepare Ultimate Bruschetta Picada

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The ingredients needed to make Bruschetta Picada:

1. Make ready Bruschetta
2. Take 1 1/2 pounds plum tomatoes, seeded and cut into small dice
3. Make ready 1/4 cup chopped fresh basil
4. Prepare 1/4 cup chopped fresh basil
5. Take 6 tablespoons extra-virgin olive oil, divided
6. Get 2 tablespoons finely chopped red onion
7. Get 2 large cloves garlic, minced
8. Prepare 2 teaspoons red wine vinegar
9. Prepare to taste freshly ground black pepper
10. Prepare 1 French baguette, cut into 1/2-inch thick slices
11. Make ready 1 tablespoon high-quality balsamic vinegar, or to taste
12. Take Cilantro Lime Sauce
13. Make ready 3/4 bunch cilantro
14. Get 3/4 jalapeno
15. Take 1 large cloves garlic minced (2 tbsp minced)
16. Make ready 1 tbsp fresh lime juice
17. Prepare 1/4 cup greek yogurt
18. Prepare 1/4 tsp salt
19. Prepare 1/8 tsp black pepper
20. Get 2 tbsp (3 ounces) extra virgin olive oil
21. Get Rib-eye Picada
22. Take 1 lb Rib-eye (Chopped into Picada)
23. Get 1/4 cup fresh squeezed lime juice (about 3 limes)
24. Take 2 tablespoons olive oil
25. Prepare 4 cloves garlic, minced
26. Get 2 teaspoons ground cumin
27. Make ready 1 teaspoon ground oregano
28. Prepare 1 teaspoon garlic powder
29. Take 1 1/2 teaspoons salt
30. Take 1/2 teaspoon cracked black pepper

I suggest buying any fresh ingredients just a day or so before you plan to make this easy bruschetta recipe; If making the recipe for a party, you can prep the bread ahead of time, up to several hours before serving. Slice the bread into individual pieces and spoon the mixture on top. I'm not a big fan of bruschetta, but I love this recipe, and so does everyone I've made it for! This is just as good as anything from a restaurant.

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!

I'm not a big fan of bruschetta, but I love this recipe, and so does everyone I've made it for! This is just as good as anything from a restaurant. This recipe takes longer the first few times you do it, before you really get the hang of it. It is a bit of work, but trust me, it's worth it! Most likely, you won't have leftovers.

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