| Chef: Adrienne Matt | |
| Food Mood: Light and Healthy | |
| Cuisine: Italian | |
Servings: 6 |
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Ingredients |
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| 1 baguette, Italian bread (halved), or Ciabatta 16 ounces of olive tapenade or taramasalata |
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Method |
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| Preheat oven to 350 degrees. Slice baguette thinly. Place slices on a cookie sheet. Slices should not overlap. Drizzle a thin stream of olive oil on the baguette slices. Toast in the oven for 4-5 minutes until slightly crispy. Wait 5-10 minutes for the bread to cool before topping. With a teaspoon, scoop out a dollop of black olive tapenade or taramasalata and put on the baguette slices. Place on party platter and garnish with parsley chiffonade or place a large sprig of parsley on your platter decoratively. Best served right away, but can also be prepared up to 4 hours ahead. Cool, then cover loosely with foil and leave at room temperature. | |
Notes |
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| Traditional Italian bruschetta is nothing more than garlic-rubbed, olive-oil drizzled and seasoned bread that is grilled. Today, the term is associated with bread toasts topped with tomatoes, camponata, eggplant, etc. In our rendition, intended to mimic the experience of dining on pigs-in-a-blanket, we'll focus on the right balance of fat, salt, and texture. Our bread is not rubbed with garlic but the olive oil will give your "bruschetta" the necessary fat. The crunch we find in pigs-in-a-blanket-done-right is the pastry - the toasted bread here will do just fine. For the savory and salty elements, both the olive tapendade and taramasalata stand up to the rich saltiness of the old weiner. | |
