Bruschetta

Ingredients

• Thick slices crusty bread
• Garlic cloves
• Extra-virgin olive oil
• Diced tomatoes and torn basil leaves
• Sardines or white anchovies, red pepper flakes, and arugula
• Grilled, sliced portobello mushrooms and shaved Parmesan
• Marinated artichoke hearts
• Hide ingredients for Shaved Fennel and White Bean Salad 1 Shaved Fennel and White Bean Salad (opens in new tab) Shaved Fennel and White Bean Salad
  • 1 ½ to 2 cups cooked white beans, or one 15-ounce can, drained and rinsed
  • 1 medium fennel bulb (8 to 10 ounces)
  • 3 tablespoons extra-virgin olive oil
  • 2 garlic cloves, grated or minced
  • (2 teaspoons chopped fresh rosemary or sage)
  • ¼ to ½ teaspoon red pepper flakes, to taste
  • 2 tablespoons lemon juice, or to taste
  • 2 tablespoons chopped parsley or fennel fronds
  • Salt and black pepper to taste
  • (¼ cup Parmesan or Romano)

  Sub-recipe steps

  1. Have ready: 1 ½ to 2 cups cooked white beans, or one 15-ounce can, drained and rinsed
  2. Trim the stalks and fronds from: 1 medium fennel bulb (8 to 10 ounces)
  3. Very thinly slice the bulb crosswise (almost paper thin) with a mandoline, or sharp knife. Heat in a small skillet over medium-low heat: 3 tablespoons extra-virgin olive oil
  4. When the oil is warm, add: 2 garlic cloves, grated or minced; (2 teaspoons chopped fresh rosemary or sage); ¼ to ½ teaspoon red pepper flakes, to taste
  5. Allow the garlic to sizzle for 30 seconds, then remove from the heat and leave the oil to infuse for a few minutes. Combine the beans, fennel, and infused oil in a bowl with: 2 tablespoons lemon juice, or to taste; 2 tablespoons chopped parsley or fennel fronds; Salt and black pepper to taste
  6. Serve at room temperature or chilled. If desired, shave on top: (¼ cup Parmesan or Romano)
• Hide ingredients for Tapenade or Caponata 1 Tapenade or Caponata (opens in new tab) Tapenade or Caponata
  • 2 cups olives, such as Kalamata or Niçoise, pitted
  • (3 anchovy fillets, rinsed and patted dry)
  • 3 tablespoons drained capers
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice or brandy
  • 2 garlic cloves, coarsely chopped
  • 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
  • Salt and black pepper

  Sub-recipe steps

  1. Combine in a food processor: 2 cups olives, such as Kalamata or Niçoise, pitted; (3 anchovy fillets, rinsed and patted dry); 3 tablespoons drained capers; 3 tablespoons olive oil; 2 tablespoons lemon juice or brandy; 2 garlic cloves, coarsely chopped; 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme; Salt and black pepper
  2. Pulse the mixture to a coarse puree.
• Burrata and jarred roasted red bell peppers
• Ricotta mixed with minced thyme, parsley, and lemon zest; and prosciutto or speck
• Coarse sea salt and black pepper to taste