Thursday, August 27, 2009

Recipe Favorite: Bruschetta Three Ways

Dave and I really enjoy entertaining. We make it a point to have another couple or group of friends over on a monthly-or-so basis. Most of the time (as our friends would tell you) we may ask them to arrive at 7:00, but dinner may not be served until 8 or later. We really feel cooking is such a social thing and love spending time chatting in the kitchen as the main dish is prepared. Because of this, I have made it my goal to find easy appetizers that can tide our guests over until we actually sit down to dinner. That’s where this bruschetta comes in. All three recipes are quick, easy and have complex flavors that mesh well together. We’ve received nothing but compliments whenever they have been served, so add them to your menu next time you host a dinner party at your place! (And don’t forget to invite us!)

Bruschetta Three Ways...
from left to right: Olive Tapenade, Sweet Peppers and Creamy Gorganzola, Double Tomato

Courtesy of the Food Network

1 cup black nicoise olives, pitted
1 tablespoon capers
3 cloves garlic
2 anchovy fillets
1 tablespoon fresh lemon juice
1/4 cup olive oil
Combine all ingredients in a food processor and process until smooth.
Courtesy of the Food Network

1 red bell pepper, seeded and sliced into thin strips
1 yellow bell pepper, seeded and sliced into thin strips
1/2 teaspoon sugar
1 tablespoon capers, drained
2 tablespoons julienned fresh basil leaves
Kosher salt
Freshly ground black pepper
3 ounces creamy Gorgonzola or other blue cheese, at room temperature

Preheat the oven to 375 degrees F.
Heat 2 tablespoons of olive oil in a medium saute pan over medium-high heat. Add the peppers and cook until soft, about 12 to 15 minutes. Sprinkle with the sugar and continue cooking for 2 more minutes. Stir in the capers and basil, and season, to taste, with salt and pepper. Set aside.
Slice the baguette crosswise into 18 thin round slices. Brush the bread rounds lightly with olive oil on 1 side. Arrange them in rows, oil side up, on a sheet pan lined with parchment paper and toast in the oven until lightly browned, about 7 to 10 minutes.
Top each toast round with a teaspoonful of the pepper mixture. Place 2 small pieces of Gorgonzola on top. Return the toast to the oven for 1 to 2 minutes and warm through.

Courtesy of All Recipes

6 roma (plum) tomatoes, chopped
1/2 cup sun-dried tomatoes, packed in oil
3 cloves minced garlic
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/4 cup fresh basil, stems removed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 French baguette
2 cups shredded mozzarella cheese

1. Preheat the oven on broiler setting.
2. In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
3. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
4. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.


Natalie said...

I have been reading your blog. I like it! Can’t wait to try some of these bruschetta recipes. Yum!

CarlaCarlaCarlaCarla said...

That Double Tomato Bruschetta ... oh my. I felt my mouth water while reading it, no lie.

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