Bruschetta
(Pronounced broos-KET-ta)
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
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 crisp 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 late night supper.
 
 
 
 
 
 
 
 
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Basic Bruschetta 
(Makes 6 slices)

Ingredients:

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

Directions:

Preheat broiler or grill
Grill the bread until lightly golden brown on each side.
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
1 tablespoon 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)

Ingredients:

1 (15 ounce) can cannellini beans, drained and rinsed
3 plum tomatoes, seeded and cut into small cubes
1/4 cup chopped Kalamata olives
7-8 tablespoons olive oil, divided
1/4 cup chopped fresh basil
1 tablespoon minced garlic
Salt and pepper to taste
1 loaf Italian bread, cut into 1/2 to 3/4-inch slices
5-6 ounces goat cheese

Directions:

In a bowl, combine beans, tomatoes, olives, 3 tablespoons 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.
Grilled Cheese Bruschetta 
(Makes 6 slices)

Ingredients:

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 teaspoon dried oregano

Directions:

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.  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)

Ingredients:

1/4 cup chopped, drained oil-packed sun-dried tomatoes
2 teaspoons chopped fresh basil
2 teaspoons minced garlic
8 slices Italian bread, cut into 1/2 to 3/4-inch slices
Olive oil
8 thin slices Fontina cheese, cut to the same dimensions as the bread slices
4 thin slices prosciutto, cut in half

Directions:

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)

Ingredients:

1 loaf Italian bread, cut into 1/2 to 3/4-inch slices
12-16 ounces fresh mozzarella cheese, cut into 1/4-inch thick slices
1 cup olivada (recipe follows)
1 (8 ounce) jar roasted red peppers, cut onto strips about 3-inches by 1/4-inch

Olivada:
3/4 cup black olives
1 teaspoon minced garlic
1 tablespoon capers
1/4 cup olive oil
1 tablespoon chopped parsley

Directions:

To make olivada:
In a food processor, combine olives, garlic, and capers.
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)

Ingredients:

1 tablespoon fresh rosemary
1/2 cup plus 1 tablespoon olive oil
4-6 ounces shrimp
1 teaspoon 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

Directions:

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 tablespoon 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.  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.
Tomato and Basil Bruschetta
Tomato and Basil Bruschetta
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1/2 cup pitted kalamata olives
2 tablespoons olive oil
2 teaspoon red wine vinegar
1 clove garlic
12 baguette slices
8 ounces burrata, cut into small pieces
Fresh basil leaves

In a mini food processor, mix olives, oil,
vinegar, and garlic.  Spread bread with olive
mixture.  Toast on baking sheet for 10 minutes. 
Top with burrata and garnish with basil  Season
wtih salt and pepper.

Makes 12
QUICK IDEAS FOR TAPENADE

1. Toss with croutons and use as a stuffing for baked tomatoes.

2.  Stir a spoonful into rice.

3.  Brush on chicken cutlets; roll, skewer, and grill.

4.  Mix with chopped tuna and lemon juice for a twist on tuna salad.

5. Spread on ham or turkey sandwiches.
A tapenade is an olive spread that can
instantly add depth to dinners or
appetizers.  Look for tapenades near the
pickles and jarred roasted peppers in
your supermarket; some may also be in
the refrigerated section.  A good quality
tapenade will contain black or green
olives, or a combination, with capers,
garlic, olive oil, and herbs. 
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A tasty alternative to using bread for bruschetta
is to use potatoes.  Sweet or white potatoes
provide a mild flavor base for a variety of savory
toppings.  Preheat the oven to 400 degrees F.
Slice unpeeled potatoes 1/2 inch thick,and
place in a single layer on a lightly oiled baking
sheet.  Roast until browned on the bottoms,
about 30 to 35 minutes.  Try them with the
cheese of your choice, beans, salsa, or pesto.
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ANTIPASTO, APPETIZERS, AND SNACKS  >  BRUSCHETTA
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