Friday, September 28, 2007

Bruschetta - the appetizing appetizer


1 cup pitted ripe olives

2 cloves garlic, minced

2 tsp balsamic vinegar or red wine vinegar

1 tsp capers (i HATE capers, I never use them for anything! So leave these out if you know what's good for you!)

1 tsp olive oil

3 TBS mayonnaise

2 medium tomatoes, chopped

3 thinly sliced green onions

1 TBS fresh snipped basil or 1 Tsp dried basil or


1 TBS olive oil

1/8 tsp pepper

1 baguette French bread (the long skinny ones)

2 TBS olive oil

½ grated parmesan (NOT the sawdust kind in the green

can, the nice stuff in the cheese section.

For olive paste, in blender or food processor combine olives, garlic, vinegar, capers, mayonnaise, and the 1 tsp olive oil. Cover and blend until smooth.

For tomato topping, in a small bowl stir together chopped tomatoes, green onions, basil or oregano, the 1 TBS olive oil, and pepper.

For the toast, cut bread into ½ inch thick slices. Use the 2 TBS olive oil to lightly brush both sides of each slice. Place on an ungreased baking sheet. Bake at 425 for about 5 minutes or until crisp and light brown, turning once.

To assemble, spread each piece of toast with a thin layer of olive paste. Top with about 2 TBS tomatoes and sprinkle with parmesan cheese. Return to oven for 2-3 minutes until cheese starts to melt and toppings are heated through. Serve warm.

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