Bruschetta W/variations

---------- Recipe via Meal-Master (tm) v8.05

Title: Bruschetta W/variations
Categories: Appetizers, Breads, Italian, Bruschetta
Yield: 1 servings

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-ldine van
Geffen
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1 French bread; sliced
Garlic; mashed
Olive oil

Toast or grill (preferably) slices of bread. Rub smashed garlic around
the
rim of both sides of the bread. Drizzle with olive oil. Serve with one
of
the following toppings. VARIATIONS-1) 1 C chopped tomatoes, 1 C chopped
basil, 2 ts ex-virgin olive oil, 1 ts red wine vinegar, 1 ts minced
garlic.
Mix. 2) 2 sm cans anchovies, chopped; 1 ts minced garlic; 12 oz
pimientos,
6 minced scallions, olive oil or anchovy oil, 2 ts lemon juice and 2 tb
minced parsley. Mix all. 3) Pierce eggplant and bake 400~ for 20 to 25
minutes. Halve and scoop out pulp. Add garlic, parsley, olive oil and
salt.
Mix and put on bread. Garnish with prosciutto. 4)1 c mascarpone, 6 oz
gorgonzola. Blend. Add roasted red peppers and spread cheese on bread.
Garnish with Kalamata olives. 5) Put bread in bowl. Ladle a lentil or
bean
soup on top. Source: TV Food Network, David Rosegarten.

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