Bier Magazine
Home » food & beer

Bruschetta con Beer

Submitted by on June 15, 2009 – 12:43 PMOne Comment
Bookmark and Share

We’re so over greasy chips and gross dip here at Bier Magazine. This season, impress your backyard pool party guests with this easy and tasty starter.

-6 or 7 ripe plum tomatoes (about 1 1/2 lbs)
-2 cloves garlic, minced
-1 teaspoon extra virgin olive oil
-1 teaspoon Vienna lager beer
-1 teaspoon balsamic vinegar
-6-8 fresh basil leaves, chopped.
-Salt and freshly ground black pepper to taste
-1 baguette French bread or similar Italian bread
-½ cup olive oil

bruschetta1-Prepare the tomatoes. Parboil the tomatoes for one minute in boiling water that has just been removed from the burner. Drain. Using a sharp small knife, remove the skins of the tomatoes. (If the tomatoes are too hot, you can protect your finger tips by rubbing them with an ice cube between tomatoes.) Once the tomatoes are peeled, cut them in halves or quarters and remove the seeds and juice from their centers. Also cut out and discard the stem area. Plum tomatoes are key here as they have thicker skins and less juice.

2-Make sure there is a top rack in place in your oven. Turn on the oven to 450°F to preheat.

3 -While the oven is heating, chop up the tomatoes finely. Put tomatoes, garlic, 1 tsp extra virgin olive oil, vinegar and beer in a bowl and mix. Add the chopped basil. Add salt and pepper to taste.

4 -Slice the baguette on a diagonal about ½ inch thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. You will want to toast them in the top rack in your oven, so you may need to do these in batches depending on the size of your oven. Once the oven has reached 450°F, place a tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown.

5 -Align the bread on a serving platter, olive oil side up. Either place the tomato topping in a bowl separately with a spoon for people to serve themselves over the bread, or place some topping on each slice of bread and serve. If you top each slice with the tomatoes, do it right before serving or the bread may get soggy.

This recipe makes 24 small slices, serving 6-10 guests as an appetizer or 3-4 for lunch. I made this with Trader Joe’s Vienna Style Lager, which I actually prefer to Sam Adams.