If you know me well, you know I’m kind of obsessed (ok, maybe obsessed is the wrong word here) about fresh breath. And it’s hard when you’re a Korean food lover like me and love kimchi. I always have gum (at least 2 different kinds) and breath mints and ice breakers in my purse. I always travel with gum so if you ever need a mint or piece of gum, ask me for one. It’s my thing.
True story: when Paul (my husband) tried to kiss me for the first time .. we had sushi that night and for whatever reason I didn’t have gum or breath mints in my purse. Maybe I switched purses that night and forgot. Who knows what happened. All I remember is that he came in for the kiss and I gave him the cheek. I thought my breath stunk and didn’t want our first kiss to be a terrible one. So, he left that night, feeling deflated and wondering what had gone wrong. . I think we even talked on the phone really late that night because one of us called the other. So, I came clean and told him why and the next time I saw him, we made up for that awkward first attempt of a kiss.
And, well I guess the rest is history. He’s my husband now and no breath mints are required before smootching.
Well, all that talk about fresh breath goes out the window with this Kimchi Bruschetta. And it’s damn well worth it my friends. If you like and eat kimchi (or really any garlic heavy ethnic food), you will LOVE this bruschetta. I’m pretty adventurous with my food and love trying new things. I will pretty much try anything at least once (beef tongue. oh yes I did).
When I showed this recipe to my brother and sister, they both were a little confused. For my sister, the ricotta was weird. For my brother, he said he’d try it if the kimchi was sautéed (which it is!).
So, I’m sharing this with you today because it was freaking delicious. Delicious. So, get over the ricotta if it’s weird for you. . it adds a lovely creaminess here and because ricotta has a mild taste, it pairs delightfully with the garlic, tomatoes, kimchi and sesame oil. So, here’s to a little adventure and throwing caution to the wind. And let me just say this one more time. This kimchi bruschetta is absolutely delicious.
I hope you enjoy!
- 1 tablespoon extra virgin olive oil
- ½ french baguette, sliced
- 1 garlic clove, peeled and left whole
- 1 tablespoon sesame oil
- 1½ heaping cups kimchi, chopped
- 1 medium to large sized tomato, diced with the seeds removed
- fresh ricotta cheese
- fresh green onions, diced for garnish
- Using a large nonstick skillet, heat the olive oil over medium heat. Add the baguette slices and cook until well toasted on each side; for about 2 to 3 minutes on each side. Remove from heat, rub one side of all the baguette slices with the garlic and set aside.
- Using a medium to large sized nonstick skillet, heat the sesame oil over medium high heat. Add the kimchi and sauté for about 3 to 4 minutes, or until heated through. Remove from heat and set aside to cool for a few minutes. Combine the fresh diced tomatoes and sautéed kimchi and mix well.
- To assemble: spread the ricotta cheese on each baguette and top with the tomato/kimchi mixture. Garnish with the diced green onions and serve immediately.
If you don’t have an Asian or Korean market close to you and want to pick up some kimchi, try looking at your neighborhood Costco!! Good luck and I hope you give this recipe a try!