Bruschetta

Traditionally the word bruschetta describes bread slices rubbed with garlic, drizzled with extra virgin olive oil, sprinkled with salt, toasted golden, and then served warm.  Many now use this term to include a variety of toppings for the toasts.  This recipe was originally inspired by an appetizer from Peppino’s.

Italian “Salsa” Topping

                  6-8     ripe roma tomatoes, diced

              ¼ cup     onions, diced finely

                      2     cloves garlic, minced

              ¼ cup     capers

  2 generous Tb     fresh basil, minced

              1-2 Tb     balsamic vinegar

              1-2 Tb     extra virgin olive oil

                             salt  and pepper to taste

Combine all ingredients in a covered container.  Refrigerate and allow the flavors of the garlic and basil to infuse for at least one hour.  Taste to check seasoning, if bland consider adding more balsamic, salt and pepper.

 

Toasts

                       1     baguette, sliced into ¼” rounds

                1 cup     extra virgin olive oil

                             garlic salt

Brush baguette slices with extra virgin olive oil and sprinkle with garlic salt.  Place on cooking sheet and toast in oven at 375° and toast, checking frequently, till golden.  For best results serve warm.