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BRUSCHETTA
(Pronounced broos-KET-ta)
   From the Latin verb "bruscare", which means to toast, comes the word bruschetta, with the most important components being grilled bread and olive oil.  Bruschetta may be topped with tiny bits of tomato, a spoonful of cooked beans, or any number of seasonal ingredients.  All over Italy, different regions add different tastes and combinations of herbs, vegetables, and cheese to their bruschetta.  The bread should be a chewy, porous-textured country loaf with a crackly crust and the olive oil should be a good quality extra virgin.  Serve as an appetizer, part of an antipasto plate, a light lunch, or a Sunday night supper.

Artichoke Lemon Pesto Grande From Bella Cucina
RECIPES
Basic Bruschetta
Tomato and Basil Bruschetta
Tomato and Goat Cheese Bruschetta
Bruschetta with White Beans, Tomatoes, and Olives
Grilled Cheese Bruschetta
Grilled Cheese, Tomato, and Prosciutto Bruschetta
Olive Bruschetta
Shrimp and Cannellini Bean Bruschetta
Basic Bruschetta  (Makes 6 slices)

Bella Cucina Chef's Pesto Collection
2 garlic cloves, cut in half
6 slices Italian bread, cut 1/2 to 3/4-inch thick
Extra virgin olive oil
Salt
Freshly ground black pepper
Preheat broiler or grill
Grill the bread until lightly golden brown on each side.
As soon as the bread comes off the grill, rub one side of the toast with the cut side of the garlic.  Brush some olive oil over the garlic side of the bread.
Sprinkle with salt and pepper.  Serve warm.
Tomato and Basil Bruschetta   (Makes 6 slices)
Follow the same procedure as above for Basic Bruschetta, then top with the following mixture:
2 plum tomatoes, seeded and cut into 1/2-inch cubes
4-5 large fresh basil leaves, cut into slivers
Learn more about Tomatoes
1 TB. freshly grated Parmesan cheese
Tomato and Goat Cheese Bruschetta  (Makes 6 slices)
Follow the above recipe for Tomato and Basil Bruschetta, but omit the Parmesan cheese and instead top with crumbled goat cheese.
Bruschetta with White Beans, Tomatoes, and Olives   (Makes about 20 slices)
1 (15 oz) can cannellini beans, drained and rinsed
3 plum tomatoes, seeded and cut into small cubes

True Blues Blue Cheese Stuffed Olives by Peaches Provisions
1/4 cup chopped Kalamata olives
7-8 TB. olive oil, divided
1/4 cup chopped fresh basil
1 TB. minced garlic
Salt and pepper to taste
1 loaf Italian bread, cut into 1/2 to 3/4-inch slices
5-6 oz. goat cheese
In a bowl, combine the beans, tomatoes, olives, 3 TB. olive oil, basil, garlic, salt and pepper.
Preheat broiler or grill. 
Brush one side of each bread slice with remaining olive oil.
Grill bread until lightly golden on both sides.  Remove from grill.
Spread some goat cheese on each slice of toast and then top with the bean mixture.
Serve.

Mostarda with Figs and Balsamic by Leonardi
Grilled Cheese Bruschetta  (Makes 6 slices)
6 slices Italian bread, cut into 1/2 to 3/4-inch slices
2 garlic cloves, cut in half
Extra virgin olive oil
6 slices fresh mozzarella cheese
Freshly ground black pepper
1 tsp. dried oregano
Preheat broiler.
Toast bread on both sides until lightly golden.
Remove bread from broiler and rub cut side of garlic over one side of each piece of toast.
Brush each slice with olive oil.

Hediard Cognac White Wine Vinegar
Top with a slice of mozzarella.
Sprinkle with black pepper and oregano.
Return to broiler and allow cheese to melt, 1-2 minutes.
Remove and serve.
Grilled Cheese, Tomato, and Prosciutto Bruschetta   (Makes 8 slices)
1/4 cup chopped, drained oil-packed sun-dried tomatoes
2 tsp. chopped fresh basil
2 tsp. minced garlic
8 slices Italian bread, cut into 1/2 to 3/4-inch slices

Tomato Fresh Fruit Vinegar
Olive oil
8 thin slices Fontina cheese, cut to the same dimensions as the bread slices
4 thin slices prosciutto, cut in half 
Mix sun-dried tomatoes, basil, and garlic in a bowl.
Preheat broiler.
Brush one side of each bread slice with olive oil.
Broil bread, on one side only, until lightly golden.  Remove from broiler
Turn bread slices over and place one slice of cheese on each slice of bread.
Top each with some of the tomato mixture and 1 piece of prosciutto.
Return to broiler for 1 minute, or until cheese begins to melt.
Remove and serve.
Olive Bruschetta  (Makes about 20 slices)
1 loaf Italian bread, cut into 1/2 to 3/4-inch slices

Callipo Fillet of Tuna (Filetto di Tonno)
12-16 oz. fresh mozzarella cheese, cut into 1/4-inch thick slices
1 cup olivada (recipe follows)
1 (8 oz) jar roasted red peppers, cut onto strips about 3-inches by 1/4-inch
Olivada:
3/4 cup black olives
1 tsp. minced garlic
1 TB. capers
1/4 cup olive oil
1 TB. chopped parsley
To make olivada:
In a food processor, combine olives, garlic, and capers.

Ancient Recipe Olives (Olives With Currants And Pine Nuts)
Slowly add olive oil through the feed tube until a thick paste forms.
Transfer mixture to a bowl and stir in the parsley.
Preheat broiler.
Broil bread until lightly golden on both sides.  Remove from broiler.
Spread a small amount of olivada on each piece of toast.
Place a slice of cheese on each.
Top each with 2 strips of red pepper, forming an X design.
Broil about 1 minute, remove, and serve.
Shrimp and Cannellini Bean Bruschetta   (Makes 8-10 slices)
1 TB. fresh rosemary
1/2 cup plus 1 TB. olive oil
4-6 oz. shrimp

Himalayan Coarse Pink Salt Bag By Himalania
1 tsp. minced garlic
1/2 cup canned cannellini beans, drained and rinsed
1 plum tomato, seeded and chopped
Salt and pepper to taste
8-10 slices Italian bread, cut 1/2 to 3/4-inch thick
In a small bowl, combine the rosemary and 1/2 cup of olive oil.
Cover and refrigerate for 24 hours to infuse the rosemary into the oil.
In a small skillet, sauté the shrimp and garlic in 1 TB. olive oil for 2-3 minutes.
The shrimp should be cooked and pink.
Transfer the shrimp and garlic to a cutting board and coarsely chop.
In a bowl, combine the shrimp, beans, chopped tomato, salt and pepper.
Preheat broiler or grill.
Grill bread until lightly golden on each side.  Remove from broiler.
As soon as the bread comes off the grill, brush one side with some of the rosemary-infused olive oil.
Top each slice with some of the shrimp mixture and drizzle with a little more of the olive oil.
Serve immediately.
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