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We hope you got insight from reading it, now let’s go back to bruschetta picada recipe. To cook bruschetta picada you need 30 ingredients and 19 steps. Here is how you cook that.
The ingredients needed to cook Bruschetta Picada:
- Prepare of Bruschetta.
- Use of plum tomatoes, seeded and cut into small dice.
- Get of chopped fresh basil.
- Get of chopped fresh basil.
- Provide of extra-virgin olive oil, divided.
- Provide of finely chopped red onion.
- Prepare of large cloves garlic, minced.
- Provide of red wine vinegar.
- You need of freshly ground black pepper.
- Use of French baguette, cut into 1/2-inch thick slices.
- You need of high-quality balsamic vinegar, or to taste.
- Take of Cilantro Lime Sauce.
- Get of cilantro.
- Prepare of jalapeno.
- Take of large cloves garlic minced (2 tbsp minced).
- Use of fresh lime juice.
- Prepare of greek yogurt.
- Use of salt.
- Get of black pepper.
- Take of extra virgin olive oil.
- Take of Rib-eye Picada.
- Use of Rib-eye (Chopped into Picada).
- Get of fresh squeezed lime juice (about 3 limes).
- Use of olive oil.
- Prepare of garlic, minced.
- You need of ground cumin.
- Get of ground oregano.
- Get of garlic powder.
- Provide of salt.
- You need of cracked black pepper.
Instructions to make Bruschetta Picada:
- 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..
- 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..
- 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!.
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