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category:     appetizers and snacks
style:     italian
special consideration:     quick and easy
servings:     12 servings

(pronounced as broo-SKEH-tah)

bruschetta is the italian-style garlic bread served as hors d’oeuvres.. there are so many different variations depending on your choice of topping. this particular variation is my favorite… =)


1 thick baguette, end trimmed, loaf angle cut into 12 slices
1/3 cup olive oil
2 to 3 peeled garlic cloves, for rubbing

tomato, caper and olive topping:
3 large ripe tomatoes, trimmed, seeded and diced
1/4 cup finely chopped fresh basil
3 tablespoons drained small capers (or as much as you like)
3 tablespoons drained black or green olives (or as much as you like)
1/4 cup extra virgin olive oil
1 teaspoon minced lemon zest
4 garlic cloves, peeled and crushed through a press or minced
2 tablespoon balsamic vinegar
coarse salt and freshly ground pepper


for the bruschettas, preheat a grill or grill pan. rub the bread on one side with raw garlic then drizzle with a little olive oil. lay the bread on the rack or pan, cover, and grill, rearranging the position of the slices on the rack to create attractive markings and turning them once, until they are crisp and lightly browned, 3 to 4 minutes total. remove from the heat and cool. the bread slices can be grilled several hours in advance.

for the tomato, caper and olive topping, in a medium bowl, stir together the tomatoes, basil, capers, olives, oil, lemon zest, garlic, vinegar, 1/2 teaspoon salt and a generous grinding of pepper. cover and let stand at room temperature for 30 minutes.

here’s to hoping you enjoy my favorite. as world-famous chef wolfgang puck says…  live, love, eat! =)

p.s. for the sake of comparison and to satisfy your curiosity, click on the link for wolfgang puck’s bruschetta trio recipe.

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December 2007

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