Second Recipe: Bruschetta
1 cup pitted ripe olives
2 cloves garlic, minced (use fresh garlic)
2 teaspoons balsamic vinegar
1 teaspoons capers, drained - use plain capers/nothing flavored
1 teaspoon olive oil
1 1/3 cups chopped heirloom tomato
1/3 cup thinly sliced green onions (3)
1 tablespoon snipped fresh basil
1 tablespoon olive oil
1/8 teaspoon black pepper
1 French loaf (baguette)
2 tablespoon olive oil
1/2 cup grated or shredded parm 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 till a nearly smooth paste forms, stopping and scrapping the sides as necessary.
For the tomato topping, in a small bowl stir together chopped tomatoes, green onions, basil, the 1 tablespoon olive oil, and pepper.
For the toast, cut bread into 1/2 inch thick slices. Bake in the oven at 425 degrees or a toaster oven until brown.
To assemble, spread each piece of toast with a thin layer of paste. Top each with about 2 tablespoons of the tomato topping and sprinkle with parm cheese. Place back in oven for 2-3 minutes (basically to melt the parm cheese).
Serve warm.
2 cloves garlic, minced (use fresh garlic)
2 teaspoons balsamic vinegar
1 teaspoons capers, drained - use plain capers/nothing flavored
1 teaspoon olive oil
1 1/3 cups chopped heirloom tomato
1/3 cup thinly sliced green onions (3)
1 tablespoon snipped fresh basil
1 tablespoon olive oil
1/8 teaspoon black pepper
1 French loaf (baguette)
2 tablespoon olive oil
1/2 cup grated or shredded parm 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 till a nearly smooth paste forms, stopping and scrapping the sides as necessary.
For the tomato topping, in a small bowl stir together chopped tomatoes, green onions, basil, the 1 tablespoon olive oil, and pepper.
For the toast, cut bread into 1/2 inch thick slices. Bake in the oven at 425 degrees or a toaster oven until brown.
To assemble, spread each piece of toast with a thin layer of paste. Top each with about 2 tablespoons of the tomato topping and sprinkle with parm cheese. Place back in oven for 2-3 minutes (basically to melt the parm cheese).
Serve warm.