During the holidays, this is one of the most requested appetizers for catered holiday parties. There are rarely any leftovers, and there are always several requests for the recipe.
4 Roma tomatoes, finely chopped
1 tablespoon roasted red peppers
1 tablespoon roasted green pepper
2 tablespoons Kalamata olives, pitted and cut in strips
1 6 oz. jar marinated artichoke bottoms or hearts, chopped
3 sun-dried tomato halves in oil, chopped
3 tablespoons capers, rinsed and drained
3 tablespoons finely chopped red onions
3 tablespoons crumbled blue cheese
1 tablespoon chopped fresh basil
1 clove garlic, finely chopped
2 tablespoons olive oil
2 tablespoons balsamic vinegar
Salt and freshly ground pepper, to taste
1 baguette, cut into 1/3 inch thick slices (30+)
1/2 cup butter, softened
1/2 cup Parmesan cheese, the cardboard kind in the green box because it is dry and best suited for these toasts
- For the topping: In a bowl, mix all ingredients for the Bruschetta topping; taste for seasoning, cover, and refrigerate until ready to serve (several hours or overnight).
- For the Toasts: Spread the tops of each baguette slice with butter, then sprinkle with the Parmesan cheese.
- Place under the broiler and broil until the tops are brown and bubbly.
To serve: surround the bowl of topping with the Parmesan toasts and allow each guest to top the baguette slices with the tomato mixture.
Amount Per Serving
Calories 67 Calories from Fat 52
Percent Total Calories From: Fat 78% Protein 8% Carb. 14%
Nutrient Amount per Serving
Total Fat 6 g
Saturated Fat 3 g
Cholesterol 10 mg
Sodium 120 mg
Total Carbohydrate 2 g
Dietary Fiber 0 g
Sugars 0 g
Protein 1 g
Vitamin A 5% Vitamin C 7% Calcium 0% Iron 1%