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08.02.2000

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other recent HOST appetizer recipes:
o Marinated Mozzarella Balls with Plum Tomatoes
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Radishes with Dill Cream Cheese

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tasty morsels |  Bruschetta with Tapenade and Roasted Red Pepper

Bruschetta is simply broiled, grilled or toasted slices of olive-oil drizzled bread. Add a tasty topping, and you’ve got a fairly substantial hors-d’-oeuvres that’s a good choice if you’re expecting that some of your guests won’t have eaten dinner before arriving at your soirée. To save time, you can use roasted red peppers from a jar (look for them in the section of the supermarket where they keep olives, pickles and the like) – although the flavor won’t be quite as fabulous as if you roast it yourself.


ingredients

8 oz. kalamata olives in brine
2 cloves garlic, minced
1 tsp. lemon juice
4 tbsp. olive oil
1 roasted red pepper
12 slices baguette
12 small fresh basil leaves

yield makes 12, serves 6

How filling is it? for an appetizer, quite filling -- think of these as mini-pizzas
time
 
30 min, + 30 min more if you need to roast a pepper


1. To make the tapenade, drain the olives and toss them in a blender or food processor. Add 1 tsp. of the garlic, the lemon juice and 1 tbsp. of the olive oil, and blend on low for a couple of minutes. The mixture should be well-combined but with some chunks.
2. Slice the roasted red pepper length-wise into ¼"-thick slices.
3. Mix the remaining garlic and olive oil in a small bowl. Smush the garlic bits against the bowl with the back of a spoon, to get out the juices. Brush both sides of each bread slice with the olive oil mixture.
4. Place the bread slices on a baking sheet, and broil (keep the bread on the bottom shelf of the oven) until golden on both sides.
5. To assemble: spread a thin layer of tapenade on a toasted bread round. Arrange a slice of roasted red pepper in an S-shape on top of the tapenade layer. Top off with a small basil leaf.
6. Arrange bruschetta on a platter and serve.

o

check out this related article: 
the fine art of finger foods  

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