Bruschetta - Chef Tony Pratt, 202 Market
Small diced tomatoes (4)
Thinly sliced red onion (1/2 small)
Microplane parmesan (or fine shred) (1 ½ cup)-this ingredient is to balance the acidity
Julienne basil (as much as you'd like)
Balsamic vinegar (just enough to cover the tomatoes
Sherry vinegar (splash)
Red wine vinegar (splash)
Olive oil (splash)
Canola oil (or one with no taste) to balance the acidity
Black pepper (teaspoon)
Chili oil (dash) (if no chili oil, use cayenne or chili flake)
Add diced tomatoes to large mixing bowl. Season with a pinch of salt and a good amount of black pepper. Add parmesan cheese and red onion. *Purpose is to let the salt bleed some "juice". Let this sit at room temperature for 5 minutes. Add cumin and stir. Add vinegars, should not be "swimming". Taste, finish with a splash of olive oil and ¼ cup of canola oil then taste. If needed , add a splash of lemon if more acid needed, and Parmesan if to acidic. Finish with chili oil and basil.
Bedford County Sheriffs Department had the SWAT unit out issuing search warrants today and will have more information tomorrow.