Bruschetta

For our Tuscan party this year, we tried this concept for the first time. It was so easy and fun! We went with a bruschetta bar concept.

Click here for the Wikipedia definition of Bruschetta.

To Prepare the Bruschetta:

You can use any type of bread, however, the most commonly used italian or french baguettes sliced on a bias. Ciabatta bread is also used often. Take the slices of bread, brush with extra virgin olive oil. Then take a head of garlic, and slice on its side (you can also use a single clove). Rub the garlic on the top of the bread and toast (or grill) until golden.

Olive Mazza - Tapenade

INGREDIENTS
1 small jar kalamata olives
1/2 jar green olives
(you can also get 2 cups of olive mix from your store's olive bar, pitted)
3 cloves garlic, peeled
2 tbsps pine nuts
sundried tomatoes (optional)
extra virgin olive oil

DIRECTIONS
Blend all ingredients in food processor or mini-prep until the consistency of a tapenade. Add olive oil until the proper consistency. Serve on bruschetta.

Sundried tomatoes and roasted garlic

INGREDIENTS
1 cup sundried tomatoes
3 tbsps of roasted garlic cloves
salt and pepper to taste

DIRECTIONS
First, roast the garlic. If roasting the garlic in the head, slice the head in half horizontally, drizzle with olive oil and wrap with tin foil. Roast in a preheated oven of 400 F for 30-35 minutes. Click here for a detailed recipe on how to roast garlic. If roasting the garlic using peeled cloves, layer the cloves on a cookie sheet and bake at 400 for 30 minutes or until soft and golden.

In your food processor, combine the tomatoes and roasted garlic until a spreadable consistency. Salt and pepper to taste. Serve on bruschetta.

Goat Cheese Spread

INGREDIENTS
1 pkg plain goat cheese
2 tbsp capers
2 tbsp marscapone
fresh basil, thinly chopped chiffonade-style

DIRECTIONS
Mix all ingredients until blended. Serve on bruschetta.

Tomatoes and Carmelized Onions

INGREDIENTS
3 roma or vine-ripened tomatoes, diced
2 medium vedalia onions, chopped
fresh basil, thinly sliced chiffonade-style
dash of sugar
balsamic vinegar
2 tbsp extra virgin olive oil
2 tbsp butter
salt and pepper to taste
cumin (optional)

DIRECTIONS
Sautee the onions on low to medium heat, in the olive oil and butter combination, until they turn a caramel color. Sugar and drizzle of balsamic is optional. Mix diced tomatoes, fresh basil and carmelized onions. Salt and pepper to taste. Add cumin to taste, if desired. Serve on bruschetta.