Bruschetta
Peppered Chicken Liver, Sage, and Fried Onion Bruschetta
Bruschetta — a rustic Italian canapé — is the perfect vehicle for the robust flavors of late summer. Serve these topped toasts as a first course or, with a salad and a glass of wine, as a light supper.
Bruschetta with Olive Paste, Peppers and Goat Cheese
To make this easy appetizer even easier, substitute store-bought roasted red bell peppers for the home-roasted ones.
Bruschetta with Sauteed Greens
The robust flavor of Grey Celtic salt complements the greens perfectly.
Garlic Toasts with Swiss Chard, Raisins, and Pine Nuts
Although this mix of greens with pine nuts and raisins is typically a vegetable course, here it is placed on toasted bread rounds to serve as a tapa. If you prefer it as a side dish, chop the chard very coarsely.
Mushroom Sauté with Goat Cheese Crostini
"Recently I had dinner at a fine restaurant with a peculiar name: The Place Next to the San Juan Ferry," says Beth Fogarty Day of Redmond, Washington. "It's right by the water in Friday Harbor, Washington. I'd love the recipe for the mushroom and goat cheese appetizer."
Portobello Bruschetta with Rosemary Aïoli
"The bruschetta topped with portobello mushrooms and caramelized onions at Tapas 177 is one of the best things I've eaten in this town," writes Laurence Schacht of Rochester, New York. "I'd like to re-create this dish at home for my friends."
The restaurant-style results of this recipe are worth the effort. Use roasted red peppers from a jar instead of roasting fresh ones, if desired, and note the do-ahead steps.
Mozzarella, Greens, and Garlic Bruschetta
Bruschetta — a rustic Italian canapé — is the perfect vehicle for the robust flavors of late summer. Serve these topped toasts as a first course or, with a salad and a glass of wine, as a light supper.
Artichoke Bruschetta
Though these bruschetta are a terrific first course for almost any meal. They'd actually make a great lunch as well—just think of them as open-faced sandwiches.