Sunday, March 13, 2011

Food: Bruschetta and Black Olive Crostini

Bruschetta and Black Olive Crostini are two of my favorite appetizers, so I thought I would add them to the blog.  Bruschetta is basically toast with a tomato topping, and Black Olive Crostini is basically toast with a cooked black olive topping. Since they are so similar (and easy to make), I usually make them at the same time.  Both of these taste best as soon as they're made. Note that the Crostini uses garlic powder while the Bruschetta uses garlic salt.   

How to make Bruschetta: 

Loaf of Italian bread or French Bread (baguette style)
Fresh Basil
Olive Oil
Garlic Salt

Preheat oven to 425F
The Bread:
-Take a loaf of Italian or French bread, and slice it up.
-Drizzle or brush olive oil onto the bread, and toast in the oven at 425 degrees (or just use a toaster oven).
-Toast until the bread starts to turn golden brown.

The Topping:
-Take tomatoes (I used five baseball sized tomatoes for one loaf of french bread), and cut them up into cubes
-Drain off as much liquid as you can from the chopped tomatoes 
-Add olive oil (a few tablespoons)
-Finely chop up a few leaves of fresh basil and mix them in
-Finally, add garlic salt to taste
-Put the topping on the bread (a spoonful per slice) and serve!   

How to make Black Olive Crostini 
(don't be fooled, it's as easy as it looks!)

Loaf of Italian or French bread (baguette style)
6oz jar of Black Olives
Olive Oil
Garlic Powder

Preheat oven to 425F

-Drain the liquid from the olive can, and finely chop the olives (I use an olive chopper).
-Mix in a few tablespoons of olive oil, and garlic powder to taste.
-Slice up the bread and put a spoonful of topping on each slice.
-Bake until the bread becomes crispy.  Serve and enjoy!    

No comments:

Post a Comment