OCHRO BRUSCHETTA ft Raymond Edwards

One of his favourite tenors, Raymond Edwards joins host Joel Villafana in the kitchen to make this interesting appetizer

10 – 12 ochroes, head and ends removed, sliced into thin rounds

2 small tomatoes, diced

1 small onion, diced

2 cloved garlic, minced

1 tsp green seasoning

½ tsp ground cumin

½ tsp ground coriander

Large pinch red pepper flakes or few drops of pepper sauce

Salt and pepper to taste

1 oz butter

1 – 2 tbsp oil

4 oz cheddar cheese, grated

1 large baguette, diagonally cut into thin slices

Heat oil and butter in a saucepan over medium high heat. Add the onions and let cook for 1 – 2 minutes.
Add the ochroes, pressing into an even layer in the pan and cook for a few minutes. Add the tomatoes, garlic, green seasoning. Stir in to the ochroes. Add the cumin, coriander, pepper flakes, salt and black pepper. Mix well. Add a little water, cover and cook until the ochroes are cooked through and soft. Taste and adjust seasoning if necessary.
Preheat the oven to 400 degrees F.
Place the bread slices on a baking sheet, lightly sprayed with cooking spray. Top each slice with the ochro mixture, then sprinkle with grated cheese.
Bake in the oven for 5 – 10 minutes or until the cheese is melted and edges are crisp. Remove and serve.