Oh man I can't remember the last time I had bruschetta. I have been thinking of buying a basil plant recently... Traditional is definitely the way to go for me.
I generally use Roma (aka 'Egg') tomatoes when I want to dice the tomatoes. A lot more flesh and negligible liquid loss when you slice them up, I often 'sweat' the chopped tomatoes (and onions & cucumbers for a salad) with salt in a collander for about an hour, then the salty liquid remaining on the surface of the chopped veg (not the stuff that dripped into the bowl) is enough to keep most people happy.
They all look great. A few twists and a little recipe from me: we have a great italian restaurant around the corner, here. That is Maria e Toni in Ellerau, Germany (if you ever come to Hamburg 🙂 They serve bruschetta as an apetizer with a nice twist I never found elswhere: (this is for the classic version) anchovy! Just one or two will do for this amount. To create just a hint. Finely chop it, then smear it to a paste into the oil. Also very finely diced shallot goes well with that mixture. A little recipe for the red raddish: finely sliced (maybe click 2 on the mandolin) and then you wanna add sugar and salt to taste and maybe a tbsp of mustard. Mix well and add the raddish. Sugar and salt will draw moisture. After some 15min, your viangrette is done! You wanna add some chopped italian parsley. That's it! Recipe comes from CALLEkocht. You should be able to find it when typing in the name of the channel + "knackiger radieschensalat". Greetings from the far north of Germany!
My favorite starter! Gotta try those different variations too they look so delicious. I usually go with the original and add some ricotta on to it, works really good.
Hi Jack, I love these Bruschetta combos! Did you use fresh or frozen peas & edamame? It looks fresh in the video so if I used frozen would you recommend the same cooking time ? Bisous from Brittany! (Western France) 😊
What a great meal for guests when we’re sitting out on the patio with some wine and just having a casual get together
It really is! A nice summers day, a few glasses of wine. Doesn’t get much better
I love bruschetta. Love these ideas Chef Jack. Really do love mushrooms so will try that second one. I heard that little whisper of look amazing
Oh man I can't remember the last time I had bruschetta. I have been thinking of buying a basil plant recently... Traditional is definitely the way to go for me.
I absolutely love the easy, but certainly willing to try the other 2!
I generally use Roma (aka 'Egg') tomatoes when I want to dice the tomatoes. A lot more flesh and negligible liquid loss when you slice them up, I often 'sweat' the chopped tomatoes (and onions & cucumbers for a salad) with salt in a collander for about an hour, then the salty liquid remaining on the surface of the chopped veg (not the stuff that dripped into the bowl) is enough to keep most people happy.
They all look great. A few twists and a little recipe from me: we have a great italian restaurant around the corner, here. That is Maria e Toni in Ellerau, Germany (if you ever come to Hamburg 🙂
They serve bruschetta as an apetizer with a nice twist I never found elswhere: (this is for the classic version) anchovy! Just one or two will do for this amount. To create just a hint. Finely chop it, then smear it to a paste into the oil. Also very finely diced shallot goes well with that mixture.
A little recipe for the red raddish: finely sliced (maybe click 2 on the mandolin) and then you wanna add sugar and salt to taste and maybe a tbsp of mustard. Mix well and add the raddish.
Sugar and salt will draw moisture. After some 15min, your viangrette is done! You wanna add some chopped italian parsley. That's it!
Recipe comes from CALLEkocht. You should be able to find it when typing in the name of the channel + "knackiger radieschensalat".
Greetings from the far north of Germany!
I love Bruschetta ! That looks Amazing ⭐
So good and so easy!
I love your snacks! They look so yummy. Thanks for the recipe.
Definitely going to try the mushroom recipe.
Looks delicious!
They're really easy to make too!
My favorite starter! Gotta try those different variations too they look so delicious. I usually go with the original and add some ricotta on to it, works really good.
No eschallot in the traditional? Or finely diced red onion soaked in water to talk some of the pungency out of it?
love it - def gon make the bean one!
Looks delicious 🙌🏼
Hey Jack how do you deal with Chilli fingers? As I always forget and touch my eyes or somewhere I shouldn't.. even after washing my Hands?
@@mikesweeney1827 just use disposable gloves.. I always do and I keep my chilies until the absolute last thing to chop up.
Nah I wont use gloves, but good shout 👍🏻
Just keep your fingers away. You can use a bench scraper to pick up the chopped chilli. I rarely touch the chopped pieces of chilli when cutting it
Thank you, holiday season coming .
Thanks Chef 👨🍳.😊
My pleasure!!
Looks amazing ✌
Very professional 👌🏻
Thank you 🙌
Chef Jack Ovens, can I ask where you bought your gas cooker from, please?
It’s from Amazon. I have a link for it on my website 🙌
Hi Jack,
I love these Bruschetta combos!
Did you use fresh or frozen peas & edamame? It looks fresh in the video so if I used frozen would you recommend the same cooking time ?
Bisous from Brittany! (Western France) 😊
They look wonderful. I love bruschetta- just not the way they fall apart when you try and eat them 😅
Hello Chef I like this beautiful knife can you send me link I want to buy please
Hey! The link for my knives is in the description of this video
Thanks for making something vego!
Yummy
@@shannarattan8963 so fresh and tasty
Yummmm
❤Bruschetta
The traditional method for bruschetta also involves removing the tomato skin👨🏻🍳 makes it even better
nice
@@rakshas6925 cheers!
How big are your tablespoons? That was about 300ml 😅
How big are your 300mls? That was about a tablespoon 😂
I need too buy beautiful knife
Once Again 'FOR UA-cam ALGORITHM'
@@abdulhannan-lg6kb legendary 🙌🙌
7:38 "Just drizzle over a small amount of olive oil"
*pours enough oil to have the US invade his kitchen
Sometimes I wonder if he does it for comedic purposes :D
His 1,5 tablespoons on the start of the video were also roughly 4 full bottles
kinda reminds me of the british guy in The Bear!
@@flow6014 never seen it. Might have to
@@ChefJackOvens honestly one of the best shows I’ve seen in recent years. Also the British guy appears in season 2 I believe
Sounds good!
❤❤❤❤😎😎😎😎
I have got a hint for you, try to dry fry the mushrooms until almost ready and then add the fat. A game changer for me.