Michele and Steve’s Bruschetta
1 French baguette
5 plum tomatoes, seeded, and finely chopped
12 Kalamata olives, pitted and chopped
1/2 red bell pepper, finely chopped
5 cloves garlic- finely chopped (or to taste, depends on size of cloves)
1 small red onion, 1/2 large
10 leaves basil chiffonade
1/2 cup EVOO (extra-virgin olive oil)
salt and pepper (pepper optional)
Fontina cheese thinly sliced
Mix tomatoes, olives, pepper, garlic, onion, basil, and EVOO.
Slice bread and bake or broil on high until lightly toasted. (Keep an eye on it...it will burn quickly.)
Put one slice Fontina on each slice, bake or broil until melted and bubbling. Add one tsp of brushetta to each slice of bread. This is also just as delicious without the fontina. Enjoy!
Pairs Well With
When I first met my boyfriend two years ago we decide to have a cocktail party so we could meet each others friends. We wanted to make brushetta but wanted to make it different from the usual chopped tomatoes, garlic and basil. Since he and I can't get enough kalamata olives we decided to add them for a nice salty flavor. The fontina cheese was added because I had a variation of bruschetta with melted mozarella on it but again, we wanted to be different. Be careful with the amount of garlic. It all really depends on how big the cloves are and how big the tomatoes are. Add a little and then taste, add as much or as little as you like.