Suya Bruschetta

Suya Bruschetta
Guess who’s back? Back again. Tatashey’s back! Tell a friend.

I really hope you got the song reference, but if not that’s okay I’ll judge you silently. It’s been a minute since I’ve been on here, mostly because I’ve been… how do I say this?… inconsistent and lazy.

Great. So now that you know this about me, shall we pick up where we left off?

I’ll start by saying that suya (spicy skewered meat) is life. Right after plantain, of course. On its own it’s amazing, but try adding it to various things – e.g. poutine, sushi, wraps, fish – and your meal goes from meh to whoa there! In fact, there are very few things that aren’t made better by adding suya. Frankly, at this point I can only think of one thing, oatmeal. And even then, I’m not sure it would be all THAT bad.

Really.

So it was a no-brainer that when I started thinking of appetizer ideas to serve guests, suya was the first thing on my mind. But I didn’t just want to serve suya like that because sometimes I want to feel fancy (just trying to put that Cordon Bleu culinary education to good use). So I combined it with one of my favorite appetizers, bruschetta. Bruschetta is an Italian appetizer that consists of a mix of fresh tomatoes, basil, garlic and olive oil on a lightly toasted baguette. These flavors work beautifully with the spiciness of the beef suya and make a flavorful and delicious appetizer for your guests. And even better, it is super easy to make.

Ingredients: 

  • 5 ripe plum tomatoes (they have the most flesh)
  • 1 garlic clove, minced
  • 1 teaspoon balsamic vinegar
  • 8-10 fresh basil leaves, chopped
  • 1 teaspoon salt, to taste
  • Freshly ground black pepper to taste
  • 1 tablespoon extra virgin olive oil
  • 1 baguette French bread
  • Olive oil, for brushing
  • Beef suya, chopped (see suya recipe)

Directions:

Prep tomatoes by making shallow cuts on the bottom end of the tomato.

 

Bring water to a boil in a medium pot blanch the tomatoes by putting them into the boiling water for one minute, then take the tomatoes out and leave to cool.

Peel tomatoes and cut in quarters. Remove seed and pulp and dice tomatoes.

In a bowl, combine tomatoes, basil, garlic, salt, pepper, vinegar and extra virgin olive oil. Set aside.

Preheat oven to 450F (230C).

Slice baguette into ½ inch pieces and brush one side of the slices with olive oil. Place olive oil side down on a baking pan and bake for 5 minutes until edges are golden brown.

Arrange toast olive oil side up and spoon some of the tomato mixture on top. Top off with suya pieces and serve

     

Suya Bruschetta
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Prep Time
15 min
Cook Time
5 min
Total Time
20 min
Prep Time
15 min
Cook Time
5 min
Total Time
20 min
Ingredients
  1. 5 ripe plum tomatoes*
  2. 1 garlic clove, minced
  3. 1 tablespoon extra virgin olive oil
  4. 1 teaspoon balsamic vinegar
  5. 8-10 fresh basil leaves, chopped
  6. 1 teaspoon salt, to taste
  7. Freshly ground black pepper to taste
  8. 1 baguette French bread
  9. Olive oil, for brushing
  10. Beef suya, chopped
Instructions
  1. Prep tomatoes by making shallow cuts on the bottom end of the tomato.
  2. Bring water to a boil in a medium pot blanch the tomatoes by putting them into the boiling water for one minute, then take the tomatoes out and leave to cool
  3. Peel tomatoes and cut in quarters. Remove seed and pulp and dice tomatoes
  4. In a bowl, combine tomatoes, basil, garlic, salt, pepper, vinegar and extra virgin olive oil. Set aside
  5. Preheat oven to 450F (230C)
  6. Slice baguette into ½ inch pieces and brush one side of the slices with olive oil. Place olive oil side down on a baking pan and bake for 5 minutes until edges are golden brown
  7. Arrange toast olive oil side up and spoon some of the tomato mixture on top. Top off with suya pieces and serve
Notes
  1. *Any type of tomato can be used
Adapted from Simply Recipes
Adapted from Simply Recipes
Tatashey http://www.tatashey.com/
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