[recipe] Bruschetta

[Guest guest]

I have never made my own bruschetta tapenade

before this past week, but I have had it out at

restaurants before, so I knew what I was aiming

at as far as flavor and texture. We were heading

to an Italian potluck dinner for my son's boy scout

meeting thingie, so this is what I came up with to

share; it was a big hit and I got several recipe requests.

~ It was so easy to make and tasted as good as any

bruschetta we have had in a restaurant.

 

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 450û 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.

 

~ feral ~

 

Only when I gave

my fame to the Hazel shade

did the true song come.

~ Paul Matthews, " The Hazel Shade "