Bruschetta Recipe
Ingredients
| Ripe olives | 1 Cup (16 tbs), pitted | |
| 2 teaspoons balsamic vinegar or red wine vinegar | ||
| Garlic | 2 Clove (5gm), minced | |
| Capers | 1 Teaspoon, drained | |
| Olive oil | 1 Teaspoon | |
| Tomatoes | 1 1/3 Cup (16 tbs), chopped | |
| Green onions | 1/3 Cup (16 tbs), thinly sliced | |
| Dried oregano | 1 Tablespoon, crushed | |
| Olive oil | 1 Tablespoon | |
| Pepper | 1/8 Teaspoon | |
| 1 8-ounce loaf baguette-style | ||
| French bread | ||
| Olive oil | 2 Tablespoon | |
| 1/2 cup grated or finely shredded | ||
| Parmesan cheese | ||
Directions
For olive paste, in a food processor bowl or blender container combine olives, vinegar, garlic, capers, and the 1 teaspoon olive oil.
Cover and process or blend until a nearly smooth paste forms, stopping and scraping the sides as necessary.
For topping, in a small bowl stir together chopped tomatoes, green onions, basil or oregano, the 1 tablespoon olive oil, and the pepper.
For toast, cut bread into 1/2-inch slices.
Using the 2 tablespoons olive oil, lightly brush both sides of each bread slice with oil.
Place on an ungreased baking sheet.
Bake in a 425° oven 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 each with about 2 tablespoons of the topping; sprinkle with Parmesan cheese.
Return slices to the ungreased baking sheet.
Bake for 2 to 3 minutes more or until cheese starts to melt and topping is heated through.
Serve warm.
Cover and process or blend until a nearly smooth paste forms, stopping and scraping the sides as necessary.
For topping, in a small bowl stir together chopped tomatoes, green onions, basil or oregano, the 1 tablespoon olive oil, and the pepper.
For toast, cut bread into 1/2-inch slices.
Using the 2 tablespoons olive oil, lightly brush both sides of each bread slice with oil.
Place on an ungreased baking sheet.
Bake in a 425° oven 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 each with about 2 tablespoons of the topping; sprinkle with Parmesan cheese.
Return slices to the ungreased baking sheet.
Bake for 2 to 3 minutes more or until cheese starts to melt and topping is heated through.
Serve warm.
Chef
