Bruschetta fits the bill for any occasion

Cooking with Cathie

By Cathie Campbell

(Updated: Friday, April 04, 2008, 5:52 PM)

Ever since I can remember, there has been bread of some sort served at almost every meal. Most of the time, it was a French or Italian bread.

The little town where I was born and raised (Gilroy) had a bakery owned and operated by a local Italian family, and they made the best bread. Word has it the family is planning to open the business again.

I can only hope the rumor is true. Bread is a key ingredient in preparing delicious appetizers called bruschetta. According to a dictionary definition, the word should be pronounced BROO-sketuh; it is derived from Italian bruscare, "to toast."

When you serve bruschetta, there usually aren't any leftovers, so don't make too many if you want your guests to still be hungry when dinner is served. If you ever get a chance to purchase a French or Italian bread baked with roasted garlic cloves inside, that would make an excellent base for the toppings. Also, bread baked with rosemary or other herbs would work very well. Have fun and be creative with whatever toppings you desire.

Tomato and garlic bruschetta

• 1 loaf Italian bread, cut into 1/2-inch slices
• 4 cloves garlic, sliced in half
• 1/3 cup olive oil
• 3 tbsp. balsamic vinegar
• 1/8 cup chopped fresh basil or 1/2 tsp. dried
• 4-5 medium, ripe tomatoes, peeled, coarsely chopped and drained in a strainer for 20 min.
• pinch of freshly ground black pepper
• freshly grated Parmesan cheese, if desired

1. Combine oil, vinegar, basil and pepper in a large bowl and whisk together. Add drained tomatoes to the dressing and toss to coat. Allow to marinate for at least 15 minutes, maybe 30. Toast bread slices on both sides under the broiler. When toasted, rub the cut side of the garlic on the top of each slice. Top each with some of the tomato mixture. You may serve this now or, if desired, sprinkle with Parmesan cheese and return to the broiler until it melts...it doesn't take long.

Ceci bean bruschetta:

• 1 cup cooked ceci beans (chickpeas, "garbanzos")
• 4 tablespoons extra-virgin olive oil
• 2 tablespoons black olive paste
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon hot red pepper flakes
• 1/2 teaspoon chopped fresh rosemary
• 2 tablespoons basil leaves, cut in narrow ribbons (chiffonade)
• 1 garlic clove, thinly sliced
• Salt and pepper
• 4 (one-inch) thick slices Italian peasant-type bread, grilled

1. Combine all ingredients (except bread), seasoning with salt and pepper, to taste.

2. Spoon some of the mixture onto the bread, drizzle with high-quality extra-virgin olive oil and serve immediately.

Andouille and shrimp bruschetta

• 1 French bread loaf
• 1 1/2 pound andouille sausage -- diced
• 1 pound diced shrimp
• 1/2 pound grated smoked Gouda cheese
• 1/2 cup diced onion
• 1/2 cup diced green bell pepper
• 1 teaspoon chopped garlic
• 1 cup olive oil

1. Saute onions and peppers in one tablespoon of the olive oil for one minute. Add diced shrimp and sausage and saute two minutes. Add garlic and cook for an additional 30 seconds. Cool in refrigerator.

2. Slice bread and brush slices with some of the remaining olive oil. Stir the grated cheese in with the cooled shrimp and sausage mixture.

3. Top each slice of bread with the mixture and place in 350-degree oven for 10 minutes or until the cheese is melted.

Artichoke bruschetta

• 1 small jar artichoke hearts
• 1 small jar roasted red peppers
• 1 cup rough diced fresh mozzarella
• 4 tablespoons store bought basil pesto
• 8 slices country bread

1. Toast the slices of bread under the broiler or in the toaster, or leave them untoasted if you like, for even faster results.

2. Chop up the artichokes, red peppers and cheese and toss everything together in a bowl with the basil pesto. If you don't have the pesto, substitute olive oil and salt. Put the toppings on the bread and serve, or finish them under the broiler for a melted cheese bruschetta.