ANTIBOISE
French-style bruschetta sauce.
Here’s the quick and easy French-style bruschetta sauce you didn’t know about. Tomatoes in olive oil dressing with capers, garlic, toasted coriander seeds, basil and spring onions. If you love bruschetta then this antiboise recipe is a must-try. A perfect companion for toasted baguette.
INGREDIENTS
500 g (17.6 oz) ripe tomatoes
Half a garlic cove (pressed with a garlic press)
75 ml (1.05 fl oz) olive oil
Salt and black pepper
10 ml (0.34 fl oz) balsamic vinegar
15 ml (0.5 fl oz) white wine vinegar
1 tbsp capers (roughly chopped)
1 to 2 tbsp finely sliced spring onions (depending on your taste)
1 tsp toasted coriander seeds (crushed)
5 small basil leaves
A grating of lemon zest (optional)
Bread or croutons to serve
PROCEDURE
Peel the tomatoes, remove their seeds and roughly chop them. Remove as much juice as possible with a paper towel.
Grind the pepper and salt into the base of a salad bowl and pour in the vinegars. Mix until the salt has dissolved and then pour in the olive oil.
Add the capers and chopped tomato and mix in before adding the garlic and spring onion and mixing together again. Do the same with the coriander.
Thinly slice about half the basil leaves and add along with the remaining whole basil leaves mixing in with the sauce
Let the mixture stand, covered, in the bowl for 15 minutes to marinate. Remove the whole basil leaves and drain most of the liquid out of the mixture. Add lemon zest if desired.
Serve in a bowl for dipping or on toast / fried croutons brushed with garlic and a drizzle of dressing on top.
"This looks so refreshing! It reminds me of bruscetta with the addition of coriander. Thanks Stephane!"
Daphne Pearce
"I love juices/liquid the most. It also work great as refreshing topping over rice."
Rafa
"Oooh la la! That is lovely! I have some very nice Texas tomatoes so this will be an amazing dish to make and so easy :) Oh my there is no way I would throw away that delicious tomato liquid! Antiboise! I learned a new dish and a new French word thank you so much Stefan!"
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