BRUSCHETTA

(PRONOUNCED BRUCE-KEH-TA)

SERVES 10

1 SWEET FRENCH BAGUETTE
LARGE CLOVE GARLIC
EXTRA VIRGIN OLIVE OIL
SALT

SLICE BAGUETTE IN ROUND SLICES.  RUB WITH GARLIC CLOVE, BRUSH VERY LIGHTLY WITH OLIVE OIL, LIGHTLY SALT AND TOAST IN 350 DEGREE OVEN UNTIL LIGHT GOLDEN.  SHORT CUT: TAKE 2 LARGE CLOVES OF GARLIC....FLATTEN THEM WITH A SIDE OF A LARGE KNIFE AND PLACE GARLIC IN A SMALL BOWL OF OIL.  LET STAND 15 MINUTES.  REMOVE GARLIC AND USE GARLIC FLAVORED OIL TO BRUSH THE BREAD.

TOPPINGS FOR BRUSCHETTA

FRESH TOMATO

10 SMALL TOMATOES (SEEDED AND DICED)
4 BASIL LEAVES TORN INTO SMALL BITS
EXTRA VIRGIN OLIVE OIL TO TASTE
SALT & PEPPER TO TASTE
1 CLOVE GARLIC MINCED FINELY (OR TO TASTE)

***OMIT GARLIC IF YOU PREFER

SEED TOMATOES AND DICE.  TOSS WITH OLIVE OIL AND SALT & PEPPER TO TASTE. TOSS IN GARLIC.....WHICH IS AN OPTIONAL INGREDIENT. SERVE ON BRUSCHETTA.

MUSHROOM

4 CUPS OF YOUR FAVORITE MUSHROOMS SLICED VERY THIN (PORCINI & CHANTERELLES ARE SUGGESTED)
1 CUBE UNSALTED BUTTER
1 CUP SWEET ONION DICED VERY FINE (SUBSTITUTE GARLIC TO TASTE IF USING PORCINI MUSHROOMS)
1 TBS. MARJORAM
1 CUP WARM WATER

NOTE: ADD 1 TBS. CAT MINT IF YOU CAN FIND IT.  A COMMON EUROPEAN HERB BUT DIFFICULT TO FIND IN MOST U.S. MARKETS.  IT ADDS AN INTERESTING FLAVOR.  HEALTH FOOD STORES OFTEN HAVE IT.  YES....IT’S WHAT WE KNOW AS “CAT NIP”.

MELT BUTTER IN LARGE SKILLET UNTIL FOAMY.  ADD SLICED MUSHROOMS, ONION & HERBS AND SAUTE UNTIL MUSHROOMS IS SOFTENED.  ADD WARM WATER AND SIMMER ON MEDIUM.  DEGLAZE THE PAN AS THE MUSHROOMS COOK AND LIQUID REDUCES UNTIL MUSHROOMS HAVE A LIGHT SAUCE COATING THEM.  SERVE WARM ON BRUSCHETTA.


 TOSCANI PATE

2 ½ LBS. CHICKEN LIVERS
8 CHICKEN HEARTS
2 LINKS PORK SAUSAGE (PLAIN OR W/GARLIC ONLY)
1/4 LB. UNSALTED BUTTER
½ CUP VIN SANTO
½ CUP RED WINE
3 TBS. EXTRA VIRGIN OLIVE OIL
1 LARGE RED ONION - QUARTERED
5 ANCHOVY FILLETS
1/4 CUP LARGE CAPERS (SQUEEZE OUT MOISTURE)
3 CUPS VEGETABLE BROTH
1 SAGE LEAF
PINCH ROSEMARY
SALT & PEPPER TO TASTE
                                   
VEGETABLE BROTH CAN BE HOME MADE, CANNED, POWDERED OR CUBES.

CLEAN HEARTS & LIVERS, REMOVING ANY GREEN OR YELLOW VEINS OR GRISTLE. 

REMOVE SAUSAGE MEAT FROM SKIN.

PLACE HEARTS AND SAUSAGE IN SIMMERING BUTTER.  ADD ONION QUARTERS.  SIMMER ON LOW 20 MINUTES AND THEN ADD CHICKEN LIVERS.  ADD WINE & VIN SANTO.  SIMMER 15 MINUTES.  ADD 1 CUP WATER AND REDUCE UNTIL A LIGHT “CREAM” REMAINS IN SKILLET. 

CLEAN ANCHOVIES...REMOVING FIN, BONES AND TAIL.  YOU WILL HAVE VERY THIN FILLETS.  ADD ANCHOVY AND CAPERS.  

ADD 2 CUPS BROTH AND PINCH OF SALT.  COOK ON LOW HEAT UNTIL YOU HAVE AGAIN REDUCED THE LIQUID. TO A LIGHT CREAM COATING.

CONTINUALLY DEGLAZE YOUR SKILLET DURING THE PROCESSES.

WHIP INGREDIENTS PLUS OLIVE OIL IN FOOD PROCESSOR OR WITH HAND MIXER UNTIL CREAMY.  BE CAREFUL YOU DON’T PUREE IT.  SERVE WHILE STILL WARM ON BRUSCHETTA.
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BRUSCHETTA IS ACTUALLY THE NAME OF THE TOASTS THEMSELVES AND IN ITALY IT DOES NOT MATTER WHAT THE TOPPING IS.  MOST OFTEN IN THE U.S. IF YOU ORDER BRUSCHETTA IT IS ONLY TOPPED WITH TOMATO.