Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, bruschetta picada. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Bruschetta Picada is one of the most favored of recent trending meals in the world. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. Bruschetta Picada is something which I’ve loved my entire life. They’re nice and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. You can cook bruschetta picada using 30 ingredients and 19 steps. Here is how you can achieve it.

The ingredients needed to make Bruschetta Picada:

1. Get Bruschetta
2. Get plum tomatoes, seeded and cut into small dice
3. Prepare chopped fresh basil
4. Get chopped fresh basil
5. Take extra-virgin olive oil, divided
6. Get finely chopped red onion
7. Get large cloves garlic, minced
8. Get red wine vinegar
9. Take freshly ground black pepper
10. Take French baguette, cut into 1/2-inch thick slices
11. Take high-quality balsamic vinegar, or to taste
12. Get Cilantro Lime Sauce
13. Make ready cilantro
14. Take jalapeno
15. Get large cloves garlic minced (2 tbsp minced)
16. Make ready fresh lime juice
17. Get greek yogurt
18. Get salt
19. Prepare black pepper
20. Make ready extra virgin olive oil
21. Make ready Rib-eye Picada
22. Make ready Rib-eye (Chopped into Picada)
23. Make ready fresh squeezed lime juice (about 3 limes)
24. Get olive oil
25. Get garlic, minced
26. Make ready ground cumin
27. Make ready ground oregano
28. Get garlic powder
29. Prepare salt
30. Get cracked black pepper

Instructions to make Bruschetta Picada:

1. Stir tomatoes, basil, 3 tablespoons olive oil, red onion, garlic, red wine vinegar, and pepper together in a bowl; let tomato mixture stand at room temperature for 15 minutes, then place in the refrigerator to marinate for 45 minutes.
5. If the ends of the cilantro stems look brown or old, trim them off, keeping as much of the stem as possible. The stems blend well and have great flavor.
6. Notes - Assuming you are washing the cilantro, make sure to dry it very thoroughly. Otherwise the leftover water will significantly thin out the dressing and make it less flavorful. The cilantro bunches I use are about 2 cups packed.
7. Cut the stem off the jalapeno, and remove the seeds and ribs from the jalapeno if you desire. Keeping those in will make the dressing more spicy, and they will blend up just fine.
8. Place the cilantro, jalapeno, minced garlic, lime juice, yogurt, salt, and pepper into a blender, and blend until smooth, about 30 seconds.
9. Add the olive oil, and blend for a few seconds, until just incorporated. - Taste and make any necessary seasoning adjustments.
11. Store leftovers in the refrigerator for up to 5 days.
12. Whisk all of the ingredients together in a large shallow bowl or plastic container. Add the meat, rotating to evenly coat, and cover with plastic wrap (or lid if using container).
13. Take the rib-eye and slice it finely, and again into smaller pieces.
14. Add into bowl of seasoning and mix well. Cover and refrigerate for 2 hours or overnight
15. Heat skillet on medium heat. Cook while stirring to keep moist until desired doneness is reached. Reduce heat to allow to rest for 5-10 minutes.
16. Set oven rack about 6 inches from the heat sauce and preheat the oven's broiler. - - Brush one side of each slice of bread with remaining olive oil. Place bread slices, oiled-side-up, onto a baking sheet.
17. Broil until golden brown, about 2 minutes; remove from oven.
18. Spoon tomato mixture evenly over the top of toasted bread slices. Top with Picada and drizzle Cilantro Lime Sauce over it.
19. Serve and enjoy!

So that is going to wrap this up for this special food bruschetta picada recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!