Cut a French baguette in to 1/2
inch thick slices.
Rub the bread lightly with
garlic cloves
Drizzle lightly with extra
virgin olive oil
Toast until golden brown.
Add the following toppings.
Peperonata
Ingredients
3 each
Red Bell Pepper, roasted, peeled, seeded and
julienned
1 each
Red Onion, small diced
3 each
Tomatoes, peeled, seeded and small diced
1/2 cup
Basil Leaves
1/2 cup
Sicilian Green Olives
3 tablespoons
Capers, salt-cured, rinsed and drained
1 ounce
Red Wine Vinegar
1/4 cup
Extra Virgin Olive Oil
to taste
Salt and Pepper
Preparation
In a large skillet over medium heat warm the olive oil and
sauté the onions until translucent.
Next add the vinegar to the pan and allow to reduce by
˝.
Add the tomatoes and cook, stirring occasionally until most
of their liquid has evaporated.
Finally add the peppers and stir in the basil, olives and
capers and simmer for a few minutes to allow the flavors to infuse.
Season to taste with salt and pepper.
Yield: 1 cup
Green Olive Tapenade
Ingredients
3 each
Red Bell Pepper, roasted, peeled, seeded and
julienned
1 each
Red Onion, small diced
3 each
Tomatoes, peeled, seeded and small diced
1/2 cup
Basil Leaves
1/2 cup
Sicilian Green Olives
3 tablespoons
Capers, salt-cured, rinsed and drained
1 ounce
Red Wine Vinegar
1/4 cup
Extra Virgin Olive Oil
to taste
Salt and Pepper
Preparation
Pulse the olives in a food processor until well chopped.
Add the remaining ingredients except for the olive oil and pulse until
almost puree.
Next add the olive oil in a stream with the machine running until the
mixture is smooth.
