Make Easy Dips With Seasonal Tomatoes
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Collapse ▲Join Extension Agent Margie Mansure and self-proclaimed “food fan” Eric Stafford in this 21-minute video as they use vine-ripened tomatoes as a base for dips or spreads, with authentic recipes from both Italian and Mexican cuisines.
Bruschetta
Ingredients
- 1 pound chopped tomatoes
- 3 tablespoons basil leaves, thinly sliced
- 1 ½ teaspoons garlic, finely minced
- 1 1/2 teaspoons balsamic vinegar
- 1 tablespoon olive oil
- ¼ teaspoon salt
- black pepper to taste
Directions
Drain juice off of chopped tomatoes and toss in a bowl with all ingredients except balsamic glaze. Let sit for at least 15 minutes, then use as a topping on the bruschetta toast. Drizzle with balsamic glaze (optional).
Bruschetta Toast
Ingredients
- ½ of baguette
- 2 tablespoons olive oil
- 1 teaspoon garlic, finely minced
- Parmesan cheese (shredded or grated) for topping
Directions
- Mix the minced garlic with the olive oil and set aside.
- Preheat oven to 400˚F and place the rack in the center of the oven. Cut toasts into 1/2” thick slices, slicing diagonally. Dip a brush into the olive oil garlic mixture and brush on both sides of the toast before placing on a baking sheet. Top with Parmesan cheese to taste.
- Bake for around 5 minutes, or until the bottom of the toast is golden brown. Then broil on high heat for 1 to 2 minutes or until the edges are golden brown.
Pico Di Gallo
Ingredients
- 2 cups chopped tomatoes
- 1/3 cup green onions, finely chopped
- 1 – 2 tablespoons chopped jalapeño, seeds removed
- 2 tablespoons fresh cilantro, finely chopped
- 1 small clove garlic, finely minced
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- Juice of 1 lime
- 1/8 teaspoon ground cumin
Directions
- In a medium bowl, combine all ingredients until well combined. Tastes best if you let sit 15 minutes before serving. Most commonly served with tortilla chips.
- Pico also makes an excellent topping for tacos, burrito fillings, quesadillas, and salads. Toss into eggs, mac and cheese, or grilled shrimp for added tanginess. Great topping for a chicken or cheeseburger, along with melted cheddar and avocado. To make other dips, mix it into sour cream and garnish with chives, or mash up an avocado with a spoonful for a quick guacamole fix.