recipelink.com Chat Room Recipe Swap – 2000-12-11
From:calliope,.NY

BRUSCHETTA ...with Calliope comments ideas

For the topping:
1 cup fresh mozzarella cheese, diced....OR, what I prefer is ...
...1-cup packed Cream Cheese, softened.....
1 cup smoked salmon, diced
1/2 cup pitted green or black olives, chopped
1-large tbsp. capers, rinsed
1/3 cup red onions, diced
1/2 teaspoon garlic, chopped
1/3 cup Italian parsley, chopped
2 large fresh tomatoes, skinned, seeded, squeezed and chopped (about 1 1/2 cups)
...actually, i prefer to slice the tomatoes, fresh or canned, and place them on the bread after it has been toasted as described below....
4 tablespoons balsamic vinegar
1/3 cup extra virgin olive oil
1/4 teaspoon fresh oregano, chopped
1 tablespoon of fresh basil, chopped
salt and pepper to taste

For the bruschetta:
Boston lettuce leaves, rinsed and dried
2- large Italian breads...you may not use it all
2 cloves fresh garlic, sliced in half lengthwise
extra virgin olive oil

Make the topping: In a large bowl combine the cheese, the smoked salmon, olives, the capers, the onions, the garlic, the parsley, the *tomatoes, the vinegar, the olive oil, the oregano, the basil and salt and pepper to taste. Cover the bowl with plastic wrap and refrigerate for 30 minutes. Do not allow ingredients to macerate more than 1 hour before assembly and serving.

Make the bruschetta:
Slice the Italian bread (about 1/2" thick) , and toast until golden brown. Rub slices with 1/2 of a garlic clove and brush with olive oil. Mound with the topping...broil briefly, if you wish and serve on the bed of lettuce, with extra plain garlic toasts and some grapes and/or apple slices as accompaniment and a cold lemon, mustard, mayonnaise and dill sauce to dip the fruit into.