Burning Thai Bruschetta recipe
This is definitely a fun appetizer to serve up. At first glance, it looks similar to Italian bruschetta, but at first bite, the ginger and Thai basil tell your taste buds that they’re in for something different. And then the Sriracha kicks in. Surprise!
Burning Thai Bruschetta
Makes 4 to 6 servings
- 8 ounces cherry tomatoes, halved lengthwise
- 3 green onions, white and green parts, sliced on the diagonal
- 2 tablespoons Sriracha
- 1 teaspoon freshly grated ginger
- 1 teaspoon light brown sugar
- 8 large leaves Thai basil, chiffonade
- Zest and juice of 1 large lime
- 2 teaspoons Bragg Liquid Aminos, or low-sodium soy sauce
- 4 large cloves garlic, peeled
- Salt and freshly ground black pepper
- 1 baguette
- extra-virgin olive oil, for drizzling
In a large, non-reactive bowl, mix together the tomatoes, green onions, Sriracha, ginger, brown sugar, basil, lime juice and Liquid Aminos. Mince 3 cloves of the garlic, and add them to the mixture. Season with just a pinch of salt and pepper. Cover and let sit at room temperature while you preheat the oven and prepare the baguette. (This can be prepared up to 1 day ahead and stored in the refrigerator.)
Preheat the oven to 350°F. Slice the baguette into 1-inch thick slices on the diagonal. Arrange the slices in a single layer on a baking sheet. Drizzle lightly with olive oil. Toast in the oven until golden, but not quite brown, about 4 minutes. Remove from the oven, and scrape the remaining clove of garlic across the top of each warm slice of toast. The coarse texture of the just-crisped bread will actually act like a grater, getting little flecks of garlicky glory onto each piece.
Season the tomato mixture with additional salt and pepper, to taste. Give an additional stir and transfer to a serving bowl. Serve alongside the toasted baguette, allowing guests to spoon on their own tomato topping, family style.
Reprinted with permission from The Veggie-Lover’s Sriracha Cookbook: 50 Vegan “Rooster Sauce” Recipes That Pack a Punch by Randy Clemens. Published by Ten Speed Press, a division of Random House, Inc. Text copyright © 2013 by Randy Clemens. Photographs copyright © 2013 by Leo Gong.