Video Transcript

Now we get to do the fun part we are going to blend all these wonderful ingredients that we so carefully combined we have beautiful beautiful tomatoes and pop them in there, we have the gorgeous chef a node fresh basil. Nice consistent flavors and colors and cuts. We have precious garlic that remember we cut a bunch in advance because I'm going to use it a little bit later so I'm going to start with a generous portion of garlic but I'm going to reserve some encase I want to add more to taste of save it for my next ingredient. Alright after you got all of your beautiful ingredients blended a little bit you are going to take a little salt and pepper I love sea salt cause it got a great texture and I'm going to sprinkle it generously I'm not afraid of salt. And a little bit black pepper this I'm going to back down a little bit cause the garlic has bit enough on its own okay. I'm going to add some beautiful extra virgin olive oil, now I like extra virgin olive oil because it is very rich and the color is gorgeous. Before I do that I'm going to put in a little bit of balsamic and I will tell you why in a second. Balsamic is created in Italy in a region called Modena and it enthusiastic and it will say on the bottle that it is from Modena and that is a little tip if you are looking for enthusiastic balsamic vinegar you can look for something brewed and blended in Modena. A nice good gorgeous dollop of your balsamic and you are going to add your olive oil afterwards. Secret to adding your ingredients is add your fats last because it helps blend and combine it and it helps make it nice . There we go plenty of it we are going to keep all these ingredients standing by and I'm going to blend it with my hands because after I taste it I want to see if I need to add a little more of something something to it. That is gorgeous it is nice and wet, I can tell already that I'm probably going to want a little bit more salt but first you have to taste it. Take a nice chunk of it with a little bit of all the ingredients in it the tomato, a piece of basil, and some nice garlic you are just going to grab a little taste. You notice I didn't put in my mouth I mean I didn't put my fingers in my mouth. Alright actually the salt is really good I might just add maybe a little more garlic cause I love it. Alright just a tab more and after I let it blend for a little while I'm going to set it aside, I'm going to leave it in either in the refrigerator if I don't have a event for later or if I have folks coming soon I'm going to leave it out so it stays room temperature. Give it a chance to meld and get all those beautiful flavors blended together okay that is our bruschetta on to the next step.