MIXED BRUSCHETTE

Appetizer - Mostly vegetarian (don't use anchovies)

-With tomatoes and mozzarella

4 ripe tomatoes
8 oz mozzarella
fresh basil, julienne cut
1 garlic clove
Extra virgin olive oil, salt
12 slices of ciabatta bread

Wash, pat dry and slice the tomatoes; place slices in a colander to allow them to lose excess water. Slice mozzarella.

Toast bread in oven (or toaster or oven toaster or barbeque, if you use it) then rub it with garlic and drizzle with olive oil.

Top with tomatoes and mozzarella, sprinkle with basil and a little salt and drizle with extra virgin olive oil.

Serve immediately


- With ricotta, sundried tomatoes and pine nuts

1 15-oz cup ricotta cheese
1/3 cup roughly chopped sunderied tomatoes, packed in oil and drained
2 tbsp pine nuts, toasted
2 tbsp Parmigiano Reggiano, grated
1 pinch oregano (if you find it fresh it's better)
1 garlic clove
Extra virgin olive oil, salt
12 slices of ciabatta bread

In a bowl, mix all ingredients except for oil, garlic and bread, until well combined. Set aside.

Toast bread in oven (or toaster or oven toaster or barbeque, if you use it) then rub it with garlic and drizzle with olive oil.

Spread with the ricotta mixture and serve immediately.


- With eggplant and anchovies

1 Eggplant, peeled and diced
12 anchovy fillets, packed in oil and drained
2 roasted red bell pepper (you can use the ones in olive oil)
2 garlic cloves
Extra virgin olive oil, salt
12 slices of ciabatta bread

Sautee the eggplant in a non-stick skillet, over medium heat, with 1 garlic clove and a 1 tbsp olive oil, until done.

Transfer the eggplant in the blender along with the galric you sauteed it with and 1/8 cup extra virgin olive oil and blend until you obtain a smooth cream.

Toast bread in oven (or toaster or oven toaster or barbeque, if you use it) then rub it with garlic and drizzle with olive oil.

Spread with the eggplant cream, top with a few strips of roasted peppers and anchovy fillets.

Serve immediately.


- With bell peppers and green Italian olives

1 red bell pepper and 1 yellow bell pepper, both thinly sliced
2-3 Italian San Marzano peeled tomatoes, crushed (or 1/4 cup of already crushed Italian san Marzano tomatoes)
24 Italian green olives, in brine, halved
1 garlic clove
Extra virgin olive oil, salt
12 slices of ciabatta bread

Sautee bell peppers in a non-stick skillet, over medium heat, with 1 tbsp olive oil. After a couple of minutes, add tomatoes, olives and season with salt. Cover with lid and cook until peppers are soft, about 20 minutes.

Toast bread in oven (or toaster or oven toaster or barbeque, if you use it) then rub it with garlic and drizzle with olive oil. If you like, you can sprinkle with chopped parsley.

Top with lukewarm peppers and serve immediately.


- These recipes are set to prepare 48 bruschette that can be a part of a mixed appetizer (you'll find more ideas in previous posts of our blog).