Recipe: Suya Bruschetta
I’ll start by saying that suya (spicy skewered meat) is life, right after plantain, of course! On its own it’s amazing, but try adding it to various things – e.g. poutine, sushi, wraps, fish and your meal goes from normal to amazing. In fact, there are very few things that aren’t made better by adding suya. Frankly, at this point, I can only think of one thing, oatmeal. And even then, I’m not sure it would be all that bad.
I combined it with one of my favourite appetisers, bruschetta. Bruschetta is an Italian appetiser that consists of a mix of fresh tomatoes, basil, garlic and olive oil on a lightly toasted baguette. These flavours work beautifully with the spiciness of the beef suya and make a flavourful and delicious appetiser for your guests. And, even better, it is super easy to make.
- 5 ripe plum tomatoes
- 1 garlic clove, minced
- 1 tbsp extra-virgin olive oil
- 1 tsp balsamic vinegar
- 8-10 fresh basil leaves, chopped
- 1 tsp salt, to taste
- Freshly ground black pepper to taste
- 1 baguette
- Olive oil, for brushing
- Beef suya, chopped
- Prep tomatoes by making shallow cuts at the bottom end of the tomato.
- Bring water to a boil in a medium pot, blanch the tomatoes by putting them into the boiling water for one minute, then take the tomatoes out and leave to cool.
- Peel tomatoes and cut in quarters. Remove seed and pulp/dice tomatoes.
- In a bowl, combine tomatoes, basil, garlic, salt, pepper, vinegar and extra virgin olive oil. Set aside.
- Preheat oven to 450F (230C).
- Slice baguette into half-inch pieces and brush one side of the slices with olive oil. Place olive oil side down on a baking pan and bake for five minutes until edges are golden brown.
- Arrange toast olive oil side up and spoon some of the tomato mixture on top. Top off with suya pieces and serve.