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Bruschetta Trio




Source of Recipe


Wolfgang Puck Shares Oscar Party Recipes


List of Ingredients




• 21 slices batard or good French bread, sliced 1 inch thick
• 1/2 cup olive oil
• 3 garlic cloves
• 1 cup goat cheese, softened
• 1 cup olive tapenade (recipe follows)
• 1 cup roasted peppers, store-bought
• 7 white anchovies
• 1/2 cup garlic aioli
• 7 pedals confit tomatoes
• 7 slices Parmesan cheese
• 1/4 cup balsamic vinegar

Recipe



Lightly oil the bread on both sides and grill.
Rub the bread with the garlic cloves.
Spread soft goat cheese on 7 pieces of bread and top with olive tapenade.
Spread soft goat cheese on 7 pieces of bread top with roasted peppers and white anchovies.
Spread garlic aioli on 7 pieces of bread.
Place confit tomato on top and then Parmesan.
Drizzle olive oil and aged balsamic vinegar on each piece.

Confit Tomato:
Blanch tomatoes in boiling salted water for 15 seconds. Shock in ice water.
Peel and quarter tomatoes and remove the seeds with a knife. Place on a sheet pan; cover halfway with olive oil.
Season each piece with salt and sugar. Roast in a 225 degree F. oven for 20 minutes
Yield: Serves 7

Black and Green Olive Tapenade:
• 1 cup Niçoise olives, pitted
• 1 cup small green French olives (Picho
line), pitted
• 1/4 cup oven-dried tomatoes, drained (recipe follows)
• 1 tablespoon capers
• 1 garlic clove
• 1 anchovy fillet
• 1/2 tablespoon chopped fresh basil leaves
• 1/2 tablespoon chopped fresh thyme leaves
• 1/2 tablespoon chopped fresh flat-leaf parsley leaves
• 1/2 tablespoon chopped fresh oregano leaves
• 1/4 cup extra-virgin olive oil

In a food processor, combine all the ingredients, except the olive oil. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil. Refrigerate in a covered container. Spread on homemade croutons (recipe follows).
Yield: makes 1 heaping cup.
(Recipe courtesy Wolfgang Puck, Pizza, Pasta & More!, Random House, 2000) Oven-Dried Tomatoes:
• About 12 medium Roma tomatoes (2 pounds)
• 1/2 cup extra virgin olive oil, plus additional as needed
• 1 teaspoon minced fresh thyme leaves
• 6 garlic cloves, crushed
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon sugar

Preheat the oven to 250 degrees F.
In a pot of boiling water, blanch tomatoes. Drain and refresh in ice water. Drain. Peel, core, cut into quarters, and remove seeds.
Line a baking tray with parchment paper and arrange the tomato quarters on the tray, cut side down. Drizzle generously with olive oil. Sprinkle with thyme and garlic. In a small bowl, combine salt, pepper and sugar, and sprinkle evenly over the tomatoes.
Bake until the tomatoes begin to shrivel, about 1 hour. When the tomatoes are cool enough to handle, transfer to a container. Pour olive oil over and cover the container. Refrigerate and use as needed. Yield: Makes 1 1/4 cups.