Looking for a really good bruschetta recipe. Something unusual and spicy. Anyone?

Question

Have tried all the uaual websites--none that produced anything different. I'm thinking feta cheese, greek olives, roasted red peppers--anything mediterranian.

Answer 1

Since you want olives, how about making a tapenade with some olives, capers, a little green onion, a little olive oil and a touch of vinegar. Smash it up into a paste. Spread a little on your toasts and lay a strip of roasted red pepper or a piece of sundried tomato across the top. On some of them, add a small slice of feta cheese and pop it under the brolier for a few seconds.

Answer 2

Add some crushed red peppers for a little heat. Also, try the herbed feta, instead of plain. Add a combo of fresh and roasted garlic. Toss in some hearty nuts, like pinenuts, to give it an interesting feel, like a pesto mixed with a bruschetta. Sounds yummy!

Answer 3

If you make the Caponata ahead, flavors will blend well. Bring to room temperature before serving. If you like, add some toasted pine nuts. It's great over pasta!

Caponata

3-4 lbs eggplant, peeled and cut into 1” cubes
4 stalks celery, sliced into ½” strips
Two onions, peeled and coarsely chopped
2 cloves garlic, peeled and finely chopped
3 ripe tomatoes chopped
I cup green olives, coarsely chopped
1 or 2 tablespoons capers
2 tablespoons sugar
12 fresh basil leaves, shredded, or 2 teaspoons dried basil
¼ cup red wine vinegar
1 teaspoon salt
Fresh ground pepper
Up to ½ cup olive oil

Peel eggplants, cut into cubes, place in colander or strainer in sink, and salt heavily. Let drain for at least one hour. Rinse carefully, and pat dry with paper towels.

Heat several tablespoons olive oil to the point of fragrance, and sauté onion, garlic and celery until soft. Remove from heat and set aside. Add several tablespoons more olive oil to pan, and cook eggplant, turning frequently, until lightly browned on all sides. If necessary add more olive oil, as eggplant sticks easily.

Return onion mixture to pan, add tomatoes, olives, capers, sugar, basil, and a good grinding of black pepper. Cook covered, over low heat, for about half an hour, stirring occasionally. Serve at room temperature.

******

Artichoke Bruschetta

1 loaf Italian bread
1 cup drained, canned artichoke hearts, chopped
1 cup chopped, seeded, fresh tomato
1/4 cup finely chopped onion
3 cloves garlic, pressed
2 tablespoons olive oil
1 1/2 tablespoons balsamic vinegar
1/2 teaspoon ground black pepper
Fresh-grated Parmesan cheese

Heat oven to 350 degrees. Cut off ends from bread and reserve for another use. Slice remaining bread crosswise into twenty-four 1/2-inch thick pieces. Place bread slices on ungreased baking sheet; bake 10 minutes or until lightly toasted.

In bowl, combine artichoke hearts, tomato, onion, garlic, oil,
vinegar, and pepper. Divide artichoke mixture among toasted bread and spread to cover surface. Drizzle any juice remaining in bowl over bruschetta and sprinkle with cheese.

Answer 4

Hope this is what you wanted!!!

Bruschetta with Mediterranean Tomato Topping
Prep Time: 10 minutes Cook Time: 20 minutes
Yield: 4 to 6 appetizer servings, 1 1/2 cups tomato topping
20 (1/2-inch) slices French or Italian bread
6 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
3 medium tomatoes, seeded and small diced
2 tablespoons basil chiffonade, plus more for garnishing
1 lemon, zested
1 tablespoon fresh lemon juice
1 teaspoon minced garlic
2 anchovy fillets, minced
Grated Parmesan, optional

Preheat the oven to 325 degrees F.
Place the slices of French bread on a baking sheet and lightly brush with half of the olive oil. Season with half of the salt and half of the pepper. Bake until lightly golden and crispy, about 20 minutes. Set aside to cool.
While the toasts are baking combine the remaining ingredients in a non-reactive bowl and stir to blend.
Serve each toast with a heaping tablespoon of the tomato mixture and garnish with additional basil and grated Parmesan, if desired.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Sour Dough Bruschetta with Chunky Olive Tapenade
Yield: 4 servings
1/2 cup green olives, pitted
1/2 cup black olives, pitted
3 to 4 tablespoons finely chopped garlic
1 tablespoon freshly grated lemon zest
1 large tomato, seeded and diced
2 tablespoons rice vinegar or to taste
2 tablespoons soy sauce or to taste
Salt and freshly ground black pepper
1 small loaf sour dough bread, cut into 1/2-inch slices on a diagonal
Olive oil for grilling
1 tablespoon toasted sesame seeds

In a food processor coarsely chop the green olives by pushing the pulse button several times. Transfer green olives to a bowl. Repeat process for black olives and transfer to bowl with the green olives. Stir in the garlic, lemon zest, tomato, rice vinegar and soy sauce. Adjust seasoning with salt, pepper and additional rice vinegar and soy sauce, if necessary.
Heat a grill, grill pan or broiler. Brush bread slices with olive oil and arrange on grill. Toast until golden or grill marks appear on bread, flip and grill other side. Transfer grilled bread to a serving platter. Spread tapenade on each slice of bread and sprinkle with toasted sesame seeds.

:)

Answer 5

cherry tomatoes, onions and mozzarella cheese, roasted peppers put some olive oil mixed with vinegar, it tastes great!

Answer 6

try searching pampered chef recipes.

allrecipes.com is a good place if you haven't cked there!

Answer 7

try adobo bits with siling labuyo....well its a filipino recipe.....