Badabing Bruschetta

Happy New Year and may the food resolutions last past January 3rd, whatever they may be. Charl is busy making Sushi for supper, a real treat getting supper made for me. And no, I have NOT learnt to eat raw fish....my dear husband makes me vegetable sushi! Sad to be so boring but what can I say, raw fish is gross.
Decided the 1st day of 2012 needed some celebration so made a trio of bruschetta for each of us, poured a glass of delicious chilled white wine and ate lunch with relish. Bruschetta works well for parties as snacks, as starters for dinner parties and as a light lunch. You can be as creative as you like with toppings, these are just what we had today. A friend does rocket, biltong, preserved green figs and blue cheese and says it is scrumptious. Enjoy the process of finding your favourite topping.

Bruschetta
I have found the best way to make bruschetta is to slice ciabatta bread, not too thickly, and toast it in a ridged pan till lightly toasted each side OR toast under your oven grill. DO NOT use a toaster, it gets too crispy and  then goes tough. Baking  also tends to make it too crispy.
Once toasted rub lightly with a garlic clove cut in half, and give a light brush of olive oil and put toppings on. If the topping has a lot of garlic in, don't rub with more garlic! If you do, eat a bushel of parsley after:)

Toppings (enough to top 4  slices each)

1. Grill 2 red or yellow or green peppers under your grill, turning occasionally, till skin is quite black and charred. Remove from oven and place in plastic bag to sweat for 10 minutes. I usually just grill them on some tinfoil and fold that over them when they come out. Peel skins, deseed and slice. Marinate in 2T olive oil, 1T lemon juice, 1 clove garlic, crushed; 2 basil leaves finely chopped  and salt and pepper. It only needs a few minutes then you can scoop it onto your toasts

2. Slice 2 nice tomatoes and a few thin slices mozzarella. Lay on a plate in a single layer. Sprinkle with some olive oil and balsamic vinegar, salt and pepper and allow to stand at least 10 minutes. Layer on toast with tomato, basil leaf, mozzarella and repeat across top of slice. Note: I find mozzarella completely tasteless, but this puts some zing into it and its really tasty.

3. Lay some small rocket leaves on toast. Slice 2 figs into 6 pieces each, and lay 3 pieces on top of each slice of toast. Top with a stingy crumble of blue cheese or the delicious Cremezola from Woolies and top all with a drizzle of Balsamic reduction. My favourite!!

I do hope you'll enjoy these, and keep thinking of lovely ways to surprise your families with good looking and tasty food.