[recipe*] Bruschetta

[Guest guest]

This is one of my favorite appetizers to share with friends.

 

Bruschetta

 

2 cans large pitted black olives, drained

2 heaping Tbs minced garlic

2 heaping Tbs capers

2 can Italian-style diced tomatoes, drained

2 tsp Italian seasoning

1 Tbs dried basil

1 Tbs dried parsley

2 loaves French or Italian bread

Extra virgin olive oil

 

Finely mince the black olives in a food processor

or by hand, then transfer them to a medium mixing bowl.

Add the Italian-style diced tomatoes to bowl, chopping

if some chunks look a bit big. Place minced garlic,

capers, herbs, and a small drizzle of olive oil into the food

processor; pulse until finely minced but not smooth.

Add this mixture to the bowl and stir well to combine.

Preheat oven to 450? F. Cut the bread loaves into 1 " thick

slices and brush generously with olive oil, then place them

on cookie sheets.Let toast in the oven until crisp

and starting to brown on edges; about 15 minutes tops.

Remove from oven and spread vegetable tapenade in the

center of each slice of bread~ don't be skimpy, lay it on

thick. At this point, if you are lacto-ovo, sprinkle on

some freshly grated parmesan or asiago cheese.

Return them to the oven to warm through for another;

10 to 15 minutes.

Yield: 2 loaves ~ enough to serve 10 people 2 slices as

an appetizer or 20 people 1 slice with a meal.

 

~ PT ~

 

We all come from the same root,

but the leaves are all different.

~ John Fire Lame Deer, LAKOTA