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Pickled Okra Bruschetta

Pickled Okra Bruschetta

Pickled Okra Bruschetta
Pickled Okra Bruschetta
Pickled Okra Bruschetta
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Pickled Okra Bruschetta
Ingredients
  • 2 c. chopped pickled okra
  • 1 lb. cherry tomatoes, halved (try to get mixed colors)
  • 2 T. minced garlic
  • 1 medium red onion, diced
  • 1 T. extra virgin olive oil, plus ¼ c. for the baguette
  • 2 t. balsamic vinegar
  • Kosher salt, fresh black pepper
  • 8 fresh basil leaves, rough chop
  • 1 baguette or loaf of Italian bread
  • Freshly grated parmesan cheese
Instructions
  1. Preheat oven 450.
  2. In large bowl, combine okra, tomatoes, garlic, onion, 1 T. olive oil, vinegar and basil.
  3. Toss gently, season with salt and pepper. Cover and refrigerate for at least 30 minutes or overnight.
  4. Slice bread on diagonal about ½” thick.
  5. Arrange on baking sheet.
  6. Brush each bread with olive oil and toast in oven until it begins to brown.
  7. Serve the chilled pickled okra on the toasted bread.
  8. Sprinkle with parmesan cheese, if desired.
 

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