December 16, 2020March 21, 2021 3min readBy Megha Patel
You guys kept asking for a bruschetta recipe, so I am finally delivering! I mean, I always thought that bruschetta was one of those self-explanatory recipes, and I figured no one would ever want to see that, but I’m glad so many of you asked. I absolutely love this parmesan bruschetta and balsamic glaze — it makes for a cozy holiday appetizer!
Balsamic Glaze
If you want to make your own balsamic glaze, this recipe shows you exactly how to!! It’s so simple, and it honestly tastes better and fresher when you make it at home! You can totally buy it from the store or use regular balsamic vinegar if you prefer. If you love balsamic glaze as I do, check out my Grilled Peach and Arugula Salad where I also use it!
Some people don’t like cheese in their bruschetta, but I think cheese is a very necessary component. I’ve had tons of bruschetta with cubed mozzarella, but that just reminds me of a Caprese salad on toast. I like to go for parmesan because it adds a different type of flavor!
Capers aren’t really a traditional ingredient in bruschetta, but I love to add them because they give the perfect tanginess to this recipe! You can totally omit them if you want, but the combination of capers, tomato and parmesan cheese is the BOMB!
Prep time: 10 min | cook time: 5min | total time: 15min | servings: 4people
INGREDIENTS
4largetomatoes(diced small)
4clovesgarlic(grated)
4teaspoonscapers(chopped finely)
10basil leaves(chopped finely)
2 teaspoons crushed red pepper flakes
1/2cupparmesan cheese(shaved)
1/2cupbalsamic vinegar(or 1/4 cup balsamic glaze)
8slicesrye bread
INSTRUCTIONS
If you don’t have a balsamic glaze, take your balsamic vinegar and add it to a pot. Turn heat to high until the balsamic vinegar starts to bubble. When it bubbles, turn the heat to low and let it cook. When the water evaporates and it turns into a glaze, take the pot off of the heat.
Take your tomatoes, garlic, capers, basil and crushed red pepper flakes and mix them up in a bowl. Add salt and black pepper to taste.
Take your bread and brush olive oil on both sides. Place it in the toaster or on a grill to toast up.
Add your parmesan cheese to the tomato mixture and scoop a generous amount onto each slice of bread.
Drizzle with balsamic glaze, and extra basil if desired!
**NOTES
You will know that your balsamic glaze is ready when you take a spatula and separate the liquid in the pot. The glaze will hold its shape and it will not come back together.
You don’t need to make or use a balsamic glaze. You can use balsamic vinegar if you prefer.
If you make this parmesan bruschetta with balsamic glaze, please be sure to tag @chocolateandcheeseplease in any Instagram stories! I would also love it if you could comment below and rate this recipe with your honest thoughts! If you haven’t seen me on Instagram yet, be sure to follow me ENJOY!
January 3, 2023January 10, 2023 3min readBy Subrina Singh
Curried Chicken with Roti Parata or Roti, popular Middle Eastern/Indian cuisine
It is officially that time of year—the holiday season. There’s nothing like Christmas and New Year’s in the West Indies. Between the pepperpot in Guyana and the palm trees decorated in lights in Trinidad, the home food, warm weather and laid-back ambiance makes us wish we could escape the cold and head back to the Caribbean. Most of us, however, cannot “take holiday” and find ourselves hungry for fresh dhal puri and doubles. But, thanks to these Indo-Caribbean food bloggers, we can bring the motherland to our kitchens.
From Diwali mithai specialties to curry chicken, Matthew is creating a name for himself as a young Guyanese food blogger. He makes a great effort to incorporate Hindu holidays and traditions on his Instagram account, in conjunction with the customary foods and sweets associated with these religious events. However, his expertise does not end there, with new and alternative recipes for classic dishes such as curry chicken and bhara, Matthew takes center stage sharing both traditional Guyanese dishes as well as specific religious dishes made for festivals. His most popular YouTube video, with 1.4 million views, features his grandmother and focuses on the best tips to make the softest Guyanese paratha roti. In addition, his YouTube account is home to many videos offering guidance to Indo Caribbean cooking. Find recipes at @mattews.guyanese.cooking
Natasha Laggan of Trini Cooking with Natasha is wildly popular throughout the Caribbean and the U.S. With humble beginnings, Natasha credits her love of food to her family’s business. She speaks of the nostalgia home food provides her as she reminisces memories of her grandmother’s cooking and helping her mother make sandwiches early in the morning. Featured by Forbes, Natasha grew her Facebook following quickly throughout the pandemic by posting old YouTube videos. Today, she has more than 1 million followers on Facebook and over 200K followers on YouTube. She uses her passion for cooking and Trinidadian culture to bring easy-to-follow recipes to viewers. Her following has now reached the West Indian diaspora globally as she has also become a brand ambassador to two well-known food companies. Follow the food expert @trinicookingwithnatasha.
With over 100K followers on YouTube, Ria is quite the expert when it comes to making roti. Her dhal puri, sada roti and paratha roti tutorials have over 1M views! However, her expertise does not stop there. Of the 180 YouTube tutorials, her recipes vary from curry to other Trinidadian favorites like macaroni pie and pigtail soup. Just scrolling through her YouTube page makes your mouth water. From doubles to classic Trinidad bakes like pound cake and sweet bread, she provides precision and anecdotal commentary while guiding you through the familiarity of home food. Check out Ria’s page at @cookingwithria.
Known as Chef Devan, Devan Rajkumar embraces his Guyanese Canadian heritage by creating recipes combining flavors of both the East and West Indies. His love of food has allowed him to expand his role to judge in a popular Canadian cooking show: Food Network Canada’s Fire Masters. His cooking often blends the flavors of multiple cultures but also creates the classic recipes of his motherland. With a multitude of interests, Chef Dev uses his social media platform to connect with followers by sharing various aspects of his life that go beyond cooking. His most recent YouTube video provides a trailer for an upcoming video “Tastes Guyana” which shows him exploring Guyana from the inside, specifically deep parts of the inner country. To learn more about Chef Devan follow @chefdevan.
Reshmi is the chef behind the growing blog, Taste of Trinbago. A Trinidadian native who now resides in Texas, she uses her love of food and Trinidadian culture to share hacks, tips and easy recipes with West Indians throughout the globe. She finds a way to simplify traditional West Indian meals, that we once watched our elders make with curiosity. From holiday specialties like black cake to Diwali delicacies, Reshmi has brought vegetarian and non-veg recipes to followers in an extremely accessible way. She even posts recipe cards on her IG highlights for followers who may need written instructions. Her IG profile is a mix of various West Indian foods while also sharing bits of her life and even her secrets to baby food. Follow her @tasteoftrinbago.
These are just five Indo Caribbean food bloggers sharing their secrets to easy cooking. The once very daunting recipes and food instructions our parents gave have been simplified by most of these bloggers through video, voice over and modernized recipes. We no longer have to estimate a “dash, pinch or tuk” of any masala. We are just days away from Christmas and this is the perfect time to find the best-suited recipe to make that paratha for Santa.
If you love balsamic glaze as I do, check out my Grilled Peach and Arugula Salad where I also use it!
ENJOY!
