If you like cheese on your mouthful of joy, go forth and cheese it up…
Here’s how to make it…
- Poblano or Jalapeño pepper
- fresh basil
- lime juice
- sea salt
Dice the tomato, pepper and onion very fine. You can drain the seeds and juice out of the tomato if you like, I happen to like a wet bruschetta to soften the hard toast. Add about 5 large basil leaves that have been sliced into thin strips. Add a good tablespoon of caper berries plus a bit of the brine. Mix everything in a bowl and taste for acid and salt. If the tomatoes are mild, add some lime juice. Add sea salt to taste, but if you are going to top the whole thing with cheese hold back on the salt a little.
Bruschetta can be served on Melba toasts, toasted baguette, grilled flat bread or even fish as an entrée!