This is so easy you will never want to buy another can of cranberry sauce!
The sauce can be made 5 days ahead of time. Keep refrigerated. You may need to add a little liquid when reheating.
This bruschetta always reminds me of that scene in the movie Julie & Julia. You know the one, at the beginning of the movie when she is thinking about starting a blog. Anyway, every time I see that scene my mouth waters and I have to make some. Even if it’s not tomato season.
It’s usually a summer kinda dish so when I crave in the cold seasons, I just warm up the tomato mixture slightly before serving it on the bread. Enjoy!
Since the tomatoes are the main attraction in this dish, choose ones that are juicy and flavorful, like heirloom, or vine-ripened ones. Cherry tomatoes also work.
In a small bowl, mix the chopped tomatoes, garlic, and onion. Add about 2 teaspoons of olive oil, season with salt and pepper and stir to combine. Stir in the basil. Taste and adjust seasoning if needed. It’s best to let it sit for at least 30 minutes and up to 1 day ahead, but most of the times I am not that patient. When I make this dish it’s because I have a craving and I need to have it ASAP!
Heat about 2 tablespoons of the olive oil in a medium pan. Add the sliced bread and fry on both sides until lightly brown and crunchy.
Place two pieces on each plate. Divide the tomato mixture into four portions and place on top of the bread slices. Enjoy with a knife and fork or devour by picking it up with your hands. Guess which one is my favorite way to eat it?
The ideal Thai dish will have a harmonious balance of sweet, salty, spicy, and sour. That’s why it’s so satisfying to eat. And I am guessing you love happy tastebuds as well since you are looking at this recipe.
I also love cooking Thai dishes because usually it’s quick and fairly easy. The other plus is that you can do almost all the prep ahead of time so when it’s time to make dinner, it will take just a few minutes. I have some suggestions for you at the end of the recipe under the Do Ahead section.
I gave this recipe a rating of easy because really – it is pretty easy to make. But then I added intermediate because some of the ingredients may require some searching at the grocery store or going to a specialty store.
Thank you to my friends – Alex for cooking with me, and Goody for video taping.
Heat some oil in a large sauté pan or wok. Add the sliced beef and sauté, stirring frequently, until the beef is almost cooked, about 2-3 minutes. Remove from pan and set aside for later.
Next, add more oil if necessary (Enough to cover the whole surface of the pan.) Sauté the sliced eggplants until brown on both sides, stirring frequently. Remove from pan and add to the cooked beef.
Heat about 2 tablespoons oil in the same pan. Add 1 tablespoon green curry paste and fry until fragrant. Stir in half of the coconut milk and stir. Cook for about 5-6 minutes, until an oily sheen appears.
Add the kaffir lime leaves, fish sauce, and sugar. Stir in the remaining coconut milk. Bring back to a simmer and add the sautéed eggplants and beef and heat through. Taste and adjust seasoning if necessary. Add the Thai basil leaves just before serving. Garnish with Thai chilies. Serve warm with rice.
Green Curry Paste
Combine all the ingredients together thoroughly in a mortar and pestle or in a food processor until smooth. Add the oil, a little at a time, and blend well between each addition. Makes about 1 cup.
Leftover curry paste can be stored in an airtight container in the refrigerator for up to 2 weeks.
Put all ingredients except the olive oil in a small bowl and whisk together until well combined. Drizzle the olive oil in a steady but slow stream while whisking constantly. This will help emulsify the dressing.
Alternatively, put all ingredients in a mason jar, cover with the lid and shake vigorously until all ingredients are combined.
Wash and separate the lettuce leave, using only the smaller leaves that will fit in your individual serving dish.
Slice the baguette in exaggerated bias cuts. Brush one side with a little olive oil and toast in the toaster until crunchy. Alternatively, toast them in a 375° oven for about 3-4 minutes.
Once cool enough to handle, rub the oiled side of each slice with the glove of garlic. Remember, don’t go crazy! You just need to 2-3 strokes.
To assemble your individual salads, place about 1 tablespoon of dressing on the bottom. Pick 2-3 of the best leaves for each serving dish and dip the bottom in the dressing.
Put one slice of toasted baguette in each dish, and finish with some grated or shaved Parmigiano Reggiano.
It’s amazing all the beautiful produce you can find at Farmers Markets. I’m always inspired by all the colors, textures, and fragrances. Please watch the video below for a simple, refreshing, and delicious salad that was inspired by a trip to the Farmers Market recently. This is one of those recipes that will not have exact amounts so just go with it. It’ll be fine. I promise!
Snap off or cut the flowering end of the beans. Cut into bite-sized pieces, about 1.5-2″ long. Add all the ingredients in a bowl and toss with some of the vinaigrette. See? Easy peasy!
