December 23, 2010

Appetizers, round two: bruschetta

Here's a recipe for bruschetta based on puttanesca sauce, which seems to be just a little bit more suitable for winter.  In the summer, I like to use nice chunks of fresh, juicy tomatoes, very lightly dressed, but when the weather's cooler and the tomatoes aren't as fresh, I opt for cherry tomatoes, halved or quartered, instead.  I pair them with olives, capers, parsley and chives, and serve them over some nice toasty bread.  Rub a raw clove of garlic over the bread while it's still a little bit warm for a really nice, subtle kick.

Herbed bruschetta with olives and capers
For the bread:
1 loaf crusty bread, sliced
olive oil, for drizzling
1-2 cloves garlic

For the topping:
2 pints cherry tomatoes, halved or quartered
1/3 cup sliced olives
2 tablespoons capers, rinsed
1 teaspoon worcestershire sauce
3 tablespoons minced parsley
2 tablespoons minced chives
2 tablespoons red wine vinegar
3 tablespoons olive oil

Preheat the oven to 400 degrees.  Arrange the slices of bread on a baking sheet, drizzle with olive oil, and bake for 5-10 minutes (turning once) until brown.

Combine all of the topping ingredients in a bowl, season to taste with lots of salt and pepper, and serve over the toasts.  This can be made several hours (even a day) ahead.


  1. What kind of olives? Looks like kalamata and green?

  2. I used marinated mixed olives, which included a few kalamata (what I had on hand). I'd recommend kalamata, but any mix will do.

  3. A great bruschetta topping combination. I can't wait for from-the-vine cherry tomatoes. I might throw a pinch of lemon zest in there, too -- I can't help myself!