Bruschetta with Pickled Okra

Fresh summer bruschetta takes a Southern turn with the addition of salty pickled okra.

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  • Servings: Makes 24 pieces

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Ingredients

  • 1 1/2 cups chopped pickled okra
  • 1 pound (about 15-20) cherry tomatoes, quartered
  • 2 cloves garlic, minced
  • 1 medium white onion, diced
  • 1 tablespoon extra virgin olive oil, plus 1/4 cup for baguette
  • 1 teaspoon balsamic vinegar
  • 6-8 fresh basil leaves, roughly chopped
  • Sea salt
  • 1/2 teaspoon freshly ground black pepper to taste
  • 1 baguette or loaf of similar Italian bread

How to make this recipe

  1. Preheat oven to 450º. In a large mixing bowl, combine okra, tomatoes, garlic, onion, 1 tablespoon olive oil, balsamic vinegar, and basil. Toss gently, then salt and pepper to taste (salt will depend on saltiness of okra). Cover and refrigerate for at least 30 minutes.

  2. Slice the baguette on a diagonal into about 1/2 inch thick slices and arrange on a baking sheet. Brush each piece with olive oil, and toast, uncovered, on the top rack until the bread begins to brown, about 5 minutes. Repeat with remaining bread if necessary. Serve chilled okra mixture on freshly toasted crostini.

Make Ahead

The vegetable mixture can be refrigerated up to 24 hours before serving.

Contributed By Photo © Emily Farris Published November 2013





470968 recipes/bruschetta-pickled-okra 2013-12-10T02:35:19+00:00 Emily Farris cocktail-party|appetizers-starters|16|20-for-a-crowd|make-ahead|vegetarian november-2013 recipes,bruschetta-pickled-okra 470968
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