You might recognize him as the host of the Food Network’s Chopped, but Ted Allen is no stranger to working the stove himself. In his new cookbook, In My Kitchen, Ted shares one-hundred of his recipes for the passionately culinary. His book is meant for people who don’t just make food in the kitchen, they thrive there.
Bruschetta with Strawberry and Tomato Salad
“Yep—strawberries and tomatoes. I love serving this to people who don’t know what’s coming. They scratch their heads, expecting bruschetta to be topped with tomatoes, but what’s that other familiar flavor? They always love it. Consider: tomatoes and strawberries are both sweet, tangy, and juicy. They’re both fruits. They’re even both red. The more I think about it, the more I want to try this on top of pasta. . . . For now, though, the combo makes a perfect summer appetizer.” – Ted Allen, on his Bruschetta
What You’ll Need:
1 cup diced fresh ripe strawberries
1 cup diced grape tomatoes
1 small garlic clove, minced
3 tablespoons thinly sliced basil leaves
2 tablespoons extra-virgin olive oil, plus more for brushing
2 teaspoons balsamic vinegar
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 baguette, sliced on the diagonal ½ inch thick
* Makes 10 to 15 hors d’oeuvres
1. In a medium bowl, combine the strawberries, tomatoes, garlic, basil, olive oil, balsamic vinegar, salt, and pepper.
Let rest for 30 minutes, stirring now and then.
2. Heat an outdoor or indoor grill or grill pan to medium-high. Spread out the sliced bread on a baking sheet and brush with olive oil. Transfer to the grill, and toast the bread until golden all over, 2 or 3 minutes per side.
Arrange on a platter.
3. Cover the warm grilled bread slices with a generous layer of strawberry-tomato salad. Serve immediately.
Fun fact from Ted: Lots of people, even fancy food industry people, aren’t sure how to pronounce the word bruschetta: it’s brew-SKET-tuh.
Ted Allen will be signing copies of In My Kitchen on September 6th at the new Rutgers University campus bookstore.