Harissa Spiked Bruschetta
Ingredients
- 5-6 Roma tomatoes quartered, middle pulp and seeds removed, finely diced
- 3-4 garlic cloves finely minced
- 1/3 cup white onion finely diced
- 2 tbsp chopped parsley
- 1-2 tbsp olive oil
- 2-3 tsp Entube Harissa paste to taste
- kosher salt and cracked black pepper
- 1 baguette
- 1/2 cup freshly grated parmesan cheese for topping
Instructions
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Preheat the oven to 375F and raise the rack to the top third of the oven.
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Mix the tomatoes, garlic, onions and parsley in a bowl.
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In a separate bowl, mix the olive oil and harissa paste together. Toss into the veggies.
Taste and season with salt and pepper. Let sit to let the flavours marry.
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Cut up the baguette into bite size slices and lay out on a baking sheet.
Spoon some of the topping onto each slice. (about 2-3 tbsp depending on the size of the slices)
Sprinkle some of the grated cheese onto each slice. (about 1 tbsp)
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Place the baking sheet into the oven and bake for about 3-5 minutes, until the cheese has started to melt into a gooey topping.
Serve.
Recipe Notes
This recipe makes about 2 cups, depending on the size of the tomatoes you are using.
This amount will easily make about 16-18 crostini, or a bit more. For an appetizer, I count on 3 pieces per person.
For a meal where you would probably eat around 5 slices, this will easily serve 4 people.