Bruschetta is a favorite of mine.  I just love the concept, because really, it’s just toast.  And who doesn’t love toast?  A little garlic, good olive oil and salt on top, please keep it coming.  So anything you put on top beyond that is just showing off.  For my recent garden party, I made four kinds of toppings; tomato and basil, white bean and olive, ricotta and corn, and spuma di tonna or tuna mouse. 

The tomato combination is a natural this time of year with seasonal ingredients.  Since my tomatoes are not ready yet (darnit!), I picked some up at the farm stand down the street.  I used my recently harvested garlic and onions, along with fresh basil from my backyard garden, mixed with olive oil and salt.

Tomato & Basil Topping Recipe

By Tammy Kimbler

Ingredients:

3 ripe tomatoes, seeded and chopped

1 clove garlic, minced

1/4 red onion, finely chopped

handful of basil leaves, shredded

2 tbs olive oil

salt

Instructions:

Next came the white bean and olive.  I used canned white cannellini beans, and chopped green and black olives (the good kind from the olive bar).  To that I added chopped parsley and garlic, olive oil and salt.  Hmm, I think there’s a theme developing here.

White Bean & Olive Topping Recipe

By Tammy Kimbler

Ingredients:

1 can white cannellini beans, drained and rinsed

3/4 c green and black olives, chopped

1 clove garlic, minced

handful of parsley leaves, chopped

3 tbs olive oil

salt

Instructions:

And since I made extra, my fridge is now full of the most fantastic breakfast, lunch and dinner options to mix with eggs, spread on sandwiches, toss with pasta or just eat right out of the container at midnight.