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Tomato bruschetta

Chef, Lenny Redé
Wine Pairings: Albariño

Grenache Blanc

Pinot Grigio

Rosé Blend

If you need an easy appetizer with wine, look to the garden for tomato bruschetta

Tomato bruschetta is about as simple as it is delicious. Tomatoes, garlic, olive oil, and basil are tossed together and served on toasted bread. If you can make toast, you can make bruschetta.

This recipe highlights the fresh flavor and acidity of tomato and buttery, peppery characters of olive oil. You can serve this with almost any wine, sparkling, white, or red — but to brighten the night, head to a Blanc de Noir for the crisp acidity and balance to complement and not overwhelm the dish. 

 

Ingredients

  • 1 pound tomatoes
  • 1 teaspoon kosher salt
  • 2 garlic cloves
  • Pinch red pepper flakes
  • ¼ cup basil 
  • 2 tablespoons balsamic vinegar
  • 1 large baguette
  • Olive oil for brushing bread

Steps

1.

In a medium sauté pan, heat olive oil over medium heat. Add garlic and red pepper flakes and cook for 2 minutes. Remove from the heat and let cool.

2.

Chop tomatoes and season with salt and balsamic. Add cooled garlic infused oil and toss.

3.

Grill or toast bread in the oven until lightly browned.

4.

Top the toast with tomato mixture and garnish with basil.

Chef Image

About Chef, Lenny Redé

Restaurateur, Chef, Wine Steward, and Educator Leonard Redé brings a unique blend of culinary and wine expertise to everything he does. An award-winning Pastry Chef, his desserts have graced the tables of Presidential State Dinners for Bill Clinton, he has presented High Tea to the late Princess Diana and created gilded birthday cakes for the Sultan of Brunei. He was nominated for educator of the year when he was a Chef Instructor at the world renowned Le Cordon Bleu College of Culinary Arts. He loves to share his passion for all things gastronomic and he’ll gladly help you navigate the world of wine and is always quick with a wine pairing or recipe.