Tomato & Herb Bruschetta on Crostini and Fresh Salsa Roja
Fresh tomatoes are a kitchen superstar! In this class, campers practice essential knife skills while learning how one simple mixture can become two delicious dishes. We’ll start by making a classic Italian tomato bruschetta topping, then transform the same ingredients into a vibrant Salsa Roja with a few easy additions. It’s a fun lesson in how chefs use technique and creativity to make the most of fresh ingredients.
Kitchen Tip: The size and consistency of your cuts matter! Small, even dice help ingredients mix evenly and create better texture, whether you’re making Italian bruschetta or Mexican-inspired salsa. Mastering knife skills is one of the fastest ways to cook like a chef.
Directions
-
Knife Skills: Using proper knife safety techniques, carefully and evenly dice the tomatoes, finely dice the onion, mince the garlic, and chiffonade the basil. Aim for evenly sized pieces to create a professional-looking topping.
-
Make the Bruschetta Topping: In a large bowl, combine tomatoes, onion, garlic, basil, olive oil, balsamic vinegar, salt, and pepper. Stir gently and let the mixture sit for 10–15 minutes so the flavors can blend.
-
Toast the Bread: Preheat oven to 400°F. Arrange baguette slices on a baking sheet. Brush lightly with olive oil, then sprinkle lightly with salt and pepper. Bake for 5-8 minutes until golden and crisp. Rub each toast lightly with the peeled garlic clove while still warm.
-
Assemble the Bruschetta: Spoon the tomato mixture onto the toasted bread slices just before serving.
From Shawnie's class “Day 1 - Knife Skills & Kitchen Foundations: Chop, Slice, and Dice”
