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Bruschetta Picada
Bruschetta Picada

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We hope you got insight 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 achieve it.

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