Italy Meets Haiti Bruschetta

 

A Caribbean spin on an Italian classic. Great for appetizers and for a drinking side.

Makes approximately 5 servings

 Ingredient List

-          2 lbs. fresh firm tomatoes (whatever is in season)

-          1/2 fresh onion

-          4 cloves fresh garlic

-          1 bunch fresh basil

-          4 tablespoons extra virgin olive oil

-          Sea salt and fresh ground pepper to taste

-          1 Long Italian bread or baguette

-          6 oz.  of Nan Tout Sòs

Tools You’ll Need

-          Cutting board

-          Sharp knife

-          Large Bowl

-          1 Mason Jar

-          Large Serving Plate

-          Skillet, oven, or toaster

Directions

1.    Dice tomatoes, onions, and garlic, try and not squish them in the process, add to bowl

2.    Cut basil into a chiffonade and add to bowl

3.    Add virgin olive oil, Nan Tout Sòs into mason jar and shake vigorously

4.    Add mixture, salt, and ground pepper to bowl and toss

5.    Pop the bowl into the refrigerator covered for at least 30 minutes to get really soaked in flavor

6.    Slice bread horizontally thinly enough to bite

7.    Toast bread lightly until slight hard. Day old, or a couple days old bread works best.

8.    When ready to serve, scoop tomato mixture onto toasted bread

9.    Optional: heat the completed bruschetta bites a little bit in the oven if you want a warmer flavor

10.  Add to serving plate

11.  Enjoy!