Bruschetta!

Today I present to you three toppings for dry, crusty bread. Also known as bruschetta, these delicious morsels are great party snacks, and can be made days in advance. In fact, they are generally better when allowed to sit and mellow for a while before being served.

Tomato topping for bruschetta

  • 6 ripe tomatoes
  • 1 small onion chapped
  • 1 garlic clove chopped
  • 3 basil leaves chopped or use scissors to cut in very small pieces
  • salt, pepper to taste
  • olive oil as needed

Mix all of the above except the salt and place in the fridge even the day before serving. When ready add the salt and top what ever bread you like to use.

Olive spread for bruschetta

  • 1/2 lb of pitted Kalamata olives
  • 3 tablespoons plus 1/4 cup walnuts, toasted, chopped
  • 1/4 cup olive oil
  • 2 teaspoons coarse-grained Dijon mustard
  • 1 garlic clove
  • 1 teaspoon chopped fresh thyme
  • 1 tsp. chopped fresh oregano
  • 1 tsp. chopped fresh sage
  • Pinch of cayenne pepper

Finely chop black olives and 3 tablespoons tasted walnuts in processor. Add olive oil, dijon mustard, garlic, thyme, oregano, sage, and cayen pepper and process until coarsely pureed. Stir in remaining 1/4 cup chopped toasted walnuts. (Spread can be prepared up to 3 days ahead and refrigerated)

Pepper topping for bruschetta

  • 1 large green, red and yellow peppers
  • 1 clove of garlic finely chopped
  • 1 tbsp of parsley
  • salt and pepper to taste
  • 1 tbsp of capers
  • olive oil

Roast peppers in the oven @500 – you want to blacken the skin – making sure you turn them while cooking. Place the roasted peppers in a covered bowl and allow to cool. Once cooled, remove the skin and cut into fine strips. Place the remaining ingredients and stir well. Top your favorite bread…

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