Tom’s Bruschetta

 

 

The Base.

Bread (White/Italian) I like the Walmart presliced long loaves

Olive Oil (EVO)

Genoa salami (or pepperoni in a crunch)

 

Put olive oil on both sides of the bread. I use one flat pan to oil by wiping the bread across the oil and then putting it into another pan.

Next put the salami on the bread. You want it to melt into the bread as it cooks.

 

The Mix

Sweet onions

One purple onion (mostly for color)

Colored sweet peppers

Olives sliced or chopped

Diced tomatoes (or Romas sliced thinly)

Pasta Sauce (optional depending on how much tomato taste you desire)

 

Chop (I use a food processor) into a mix, but not too fine. You still want to be able to distinguish the ingredients.

Put a spoonful on top of the bread and salami. You will figure out how much. Flatten a little.

 

The Topping

Provolone cheese (Mozzarella is ok or both)

Put the cheese (about a third of a slice) on top of everything.

A little Parmesan cheese to top off (optional)

 

Preheat oven to 425 degrees. Cook for 8-10 minutes depending on how crisp you want the bread and your oven’s unique characteristics.

 

I don’t use garlic or garlic power, but it’s an option depending upon whom will eat it.

Sometimes I make a batch with olive oil peppers for a little kick. Most people don’t want this.

Experiment until you make this your recipe.

Personal notes for me. Don’t go back into your office to work on a sermon without setting an alarm (so I heard).