The other day I had lunch with friends and we were all busily planning the various holiday parties we would host. Someone remembered an afternoon at my house where we had toasted French bread with a few toppings, which is just a Southern way of saying bruscetta. Well my friend Beth decided that was the perfect solution for her cocktail party with out of town guests and asked for a couple of recipes. I’m sort of cheating by blogging them instead of just emailing them off to her, but I’m guessing we all have a few events coming up where we need an impressive little appetizer, and I think this could fill the bill quite nicely.
As it happens we were invited to a party where bruschetta seemed like a good addition to an already great menu. My sister Mary asked a bunch of people over to watch the Titans play and I volunteered to bring an appetizer or two. She asked me to make something with bread, because she already had chicken, a bunch of chips with yummy homemade dips, and some decadent desserts. I knew Richard would want to make his world-renowned pigs in a blanket, but I was looking for something a little more grown up. It’s not that I’m adverse to washing down a chicken finger and a pig in a blanket with a nice chardonnay, but there are times when a little sophistication is a special treat.
These bruschetta are fun to make and eat. We love to have this for an easy supper and when I say we, I mean Sammy will eat the tomato Bruschetta – eggplant doesn’t stand a chance! I’m pretty sure Beth will have more success!
Tomato topping
Ingredients
2 (14.5 oz) cans of diced tomatoes (I like fire roasted)
4 cloves garlic, minced
4 Tbsp red wine vinegar
4 Tbsp sugar
1 tsp salt
1/4 tsp red pepper flakes
Directions
Put all ingredients in a medium size saucepan. Bring to a boil and cook over low heat until thick about 30 minutes. Cool to room temperature and refrigerate or serve.
You can serve this hot or at room temperature. We like it with any soft cheese like Brie.
Eggplant Caponata
Ingredients
1 large eggplant
1/4 c olive oil
2 Tbsp
1 clove garlic, minced
1/3 c raisins
1/3 c toasted almonds, chopped
2 Tbsp capers
2 tsp sugar
1 tsp salt
1 tsp red pepper flakes
Directions
Preheat oven to 350 degrees.
Roast whole eggplant until soft, about 40 minutes. Cool slightly remove skin and chop. Combine all ingredients. Let rest in the refrigerator for about an hour. Best served at room temperature.
