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Author Notes: These little canapés can be treated as rustic or chic as is your style, and can be topped with an assortment of ingredients ranging from basic to completely extravagant. Anything goes! You may want to experiment with different ingredients, and by all means, please do, but I do try to remember that when it really comes down to it, the simpler the better. A simple bruschetta proves that there indeed is elegance in restraint.
I came across a great idea recently – you can set up a cute little bruschetta bar for a party! Plan and make the toppings for your bruschetta and get your guests to build them up with whatever they’d like – it’s more fun, half the work, and you can even ask your guests to bring over a few ingredients for it without feeling the guilt of over-burdening them. Totally do-able! —Kirthana | Theblurrylime
For the toppings (for all) :
- 1 large ripe heirloom tomato, finely diced
- 5 basil leaves
- 1 clove of garlic
- 1 teaspoon white wine / apple-cider vinegar
- 1 teaspoon extra-virgin Olive oil
- 200 grams mushrooms, rinsed and quartered
- 3 cloves of garlic, finely chopped
- 1 sprig of thyme
- 3 teaspoons of pitted black olives
- 1 teaspoon capers
- 3 teaspoons of sun-dried tomatoes preserved in Olive oil (I used oven-dried ones that I make myself, but this works just as well)
- Freshly ground black pepper
For the baguette:
- 1 baguette, sliced
- 1 clove of garlic
- 2 tablespoons extra-vrigin olive oil
- Grill your baguette slices on a griddle pan / regular pan without any oil. When still warm, rub the garlic clove on each slice and top with a little extra-virgin Olive oil.
- Bruschetta with tomato & basil : Roll the basil leaves together into a cigar shape and finely slice. Combine basil, tomatoes, cider vinegar, and olive oil and generously pile onto your bread. Season with salt and pepper. Top your slices of bread just before serving (as the bread tends to go soggy otherwise). [NOTE : first 5 ingredients + salt and pepper]
- Bruschetta with mushrooms & thyme : Pour the olive oil in a small pan and add the chopped garlic. Once they start to sizzle slightly, add mushrooms and thyme. Wait for the mushrooms to cook down, making sure that they still have a bite to them. Season with salt and pepper and let it cool slightly. Pile onto your bread just before serving. [NOTE : ingredients 6 - 9 + salt and pepper]
- Bruschetta with Olive-caper tapenade : Coarsely blend ingredients 10 - 13 along with salt and pepper in a blender or food processor. Generously slather onto the bread just before you serve.
- Bruschetta with oven-dried tomatoes : Slice the tomatoes and season with salt and pepper. Pile this on your bread just before serving.
- This recipe was entered in the contest for Your Best Recipe for the Shore
- This recipe was entered in the contest for Your Best Fresh Tomato Showstopper