Tomato and Basil Bruschetta

This is a pretty classic tomato bruschetta recipe. What's great about bruschetta is that you can add pretty much anything you want. You could easily add feta cheese or mozzarella to this recipe if you wanted. I also like to spread a little ricotta cheese on my toast point and then add the tomato topping. Nothing is exact with this recips either. Use however much of the ingredients look good to you.



Ingredients

Plum tomatoes or vine-ripened tomatoes, seeded and chopped

garlic, chopped

olive oil

balsamic vinegar

salt and pepper

basil leaves, chopped or julliened



Add the chopped tomatoes and garlic to a bowl. Drizzle with olive oil and balsamic vinegar. Stir to combine. Season with salt and pepper. Add the basil and stir to combine once again. Serve on sliced Italian bread that has been toasted in the oven.

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Stuffed Mushrooms

There are a lot of fancy stuffed mushrooms out there, but these straightforward ones using just breadcrumbs, cheese and few herbs are delicious. This recipe has been altered from a Giada recipe. And if you're making these for a party you can prepare a day ahead and just bake off before your guests arrive.



Ingredients

1/2 cup Italian-style dried bread crumbs

1/2 cup grated Pecorino Romano

2 garlic cloves, peeled and minced

2 tablespoons chopped fresh Italian parsley leaves

Salt and freshly ground black pepper

1/3 cup extra-virgin olive oil

28 large (2 1/2-inch-diameter) white mushrooms, stemmed



Directions

Preheat the oven to 400 degrees F.



Chop up the stems of the mushrooms in a food processor. Add the garlic and parsley and pulse until chopped and combined. Transfer to a bowl and stir in the bread crumbs, Pecorino Romano, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.



Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.

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Roasted Olives

Here's something you probably never thought of roasting, but turns out are super delicious. I found this recipe on Food Network. It said to use the olives with pits, but that is just stupid. No one likes to eat olives and then have to spit out the pits, especially at a party, which is what I made this recipe for.



Ingredients

3 cups mixed green and black olives

dried oregano

Thyme, chopped

4 whole cloves garlic, peeled

2 lemons

1/2 cup extra-virgin olive oil

1 tablespoon red wine vinegar



Directions

Preheat oven to 300 degrees F.



In a small roasting pan, mix together the olives, herbs, and garlic. Slice the lemons in half and squeeze the juice over the olives; toss in the rinds. Pour over the olive oil and vinegar and give it a good stir. Cover with foil and bake for about 1 hour. Serve warm or at room temperature.

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