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Bruschetta

Bruschetta

Paaaatttaaay season is amongst us kiddos!  You gotta love all the merriment and cheer that gets packed into November and December with all the holiday shindigs.  Are you throwing a party?  (If so, I better be invited – I’m a real good time!)  Maybe you need to dish out a few snackolas while your peeps arrive, mingle, and start to drink your booze? (Having food laid out when people arrive is great because they will focus on it, while you run around like a crazy person trying to get all your last minute crappola done.  Might I suggest a shot of tequila, or a shot of any other hard alcohol of your choice to ease your nerves?  It works.  Trust me.)  Or hey, maybe you are just throwin a little appies party (which are my fave) and need an idea for your smorgasbord of goodies?

I love putting out some bruschetta.  I haven’t met anyone who doesn’t appreciate a delicious piece of bruschetta….  This recipe is a bit different because it calls for an olive paste base (which you make fresh in the recipe).  Now, I know many folks don’t care for green olives (womp, womp).  Take my advice, just don’t even tell the innocent souls that there are green olives in there, they won’t notice any way.  They will just know that this is one of the best bruschetta recipes they’ve ever had.  These little boogers will go fast, so I suggest doubling up on the recipe. 

This recipe is straight out of my old cooking bible from Better Homes and Gardens.  It’s the New Cook Book (11th edition).  This was one of my very first cookbooks.  It was given to me by my mother 14 years ago, and I still use it all the time.

Ingredients

  • 1 cup pitted ripe olives
  • 2 cloves garlic, minced
  • 2 teaspoons balsamic vinegar or red wine vinegar
  • 1 teaspoon capers, drained
  • 1 teaspoon olive oil
  • 1 1/3 cups chopped red and/or yellow tomato (2 medium)
  • 1 1/2 cup thinly sliced green onions (3)
  • 1 tablespoon snipped fresh basil
  • 1 tablespoon olive oil
  • 1/8 teaspoon pepper
  • 1 8-ounce loaf French bread (baguette)
  • 2 tablespoons olive oil
  • 1/2 cup fresh grated or shredded Parmesan cheese

For olive paste, in a food processor bowl or blender container, combine olives, garlic, vinegar, capers and the 1 teaspoon olive oil.  Cover and process or blend until a nearly smooth paste forms, stopping and scraping the sides as necessary.

For the tomato topping, in a small bowl stir together chopped tomatoes, green onions, basil or oregano, the 1 tablespoon olive oil, and pepper.

For the toast, cut bread into 1/2-inch-thick slices.  Use the 2 tablespoons olive oil to lightly brush both sides of each slice.  Place on an ungreased baking sheet.  Bake in a 425° oven about 5 minutes or until crisp and light brown, turning once.

To assemble, spread each piece of toast with a thin layer of olive paste.  Top each with about 2 tablespoons of the tomato topping and sprinkle with Parmesan cheese.  Return slices to the ungreased baking sheet.  Back in a 425° oven for 2 to 3 minutes or until the cheese starts to melt and toppings are heated through.  Serve warm.  Makes 24 appetizers.

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