Lets talk Appetizers

I have always loved appetizers and could make a meal out of them.  In fact, sometimes I do.  We really enjoy having friends over for cocktails with appetizers.  It isn't as much work as doing a dinner and can be just as much fun.  Or sometimes we do two or three nice appetizers and then just throw a steak on the grill and have it with a salad.  After you have had nice appetizers that will be more than enough of a meal.  Here is one of my "go to " favorite appetizers. It is a trio of Bruschetta.  I once had a "flight " of bruschetta in a restaurant and really enjoyed it, so I created these three varieties to try to replicate what I had.  I hope you will try them and enjoy.  

Trio of Bruschetta: (pronounced bru'sketta)

Will make about 8 each of traditional Tomato/Basil Bruschetta, Smoked Salmon Bruschetta, and Fig, Apple and Brie Bruschetta.

1 Fresh Baguette - cut into 3/4 inch slices on the diagonal - yield approximately 24 slices
Extra Virgin Olive Oil
Crushed Garlic
4-6 Fresh Heirloom Tomatoes - Seeds removed and cut into 1/2" chunks.  I like to use red and yellow tomatoes together.
One Bunch of Fresh Basil - approximately 20 - 30 leaves - Finely Chopped
Salt and Pepper

Eight Ounces Nova Smoked Salmon
1 Small Container Creme' Fresh
3 TBSP Chopped Onion
3 TBSP Capers
8 Dill Sprigs ( just the fluffy end )

1/2 Granny Smith Apple - Thinly Sliced
8 Slices of Brie, skin removed, and about 11/2 inches long.
1 Jar Fig Jam

Preparation:

Pre-heat Broiler to high.  In a bowl mix Chopped heirloom tomatoes with the chopped basil.  Season with salt and pepper.  Add Olive oil until you have coated all of the tomatoes. Stir thoroughly. Taste, Season again or add more oil or basil as needed to taste.  Remember it is easier to add more than it is to remove an ingredient.  Once you like the taste set aside.  Slice the Baguette and lay out slices on a jelly roll pan.  Pour about a cup of olive oil into a small bowl and add a couple of tsp. of chopped garlic.  Using a pastry brush, brush the top of each bread slice with the oil and garlic, being sure to get a few pieces of garlic on each slice. Broil until just golden brown.. Watch closely as this will only take a minute or two under the broiler.  Remove from oven and turn slices. Replenish oil and garlic mixture if necessary.  Brush the side not yet brushed. Broil until golden.  Allow toasted bread to cool a little.  Divide into three batches of eight.  On the first eight pieces of toasted baguette spoon the tomato and basil mixture and place on a serving platter.  Don't be afraid to pile the topping on and let some fall over the sides of the toast. This makes for a pretty presentation.  On the next eight pieces, spread each piece with some Creme' Fresh.  Put a little chopped onion and some capers on each piece of toast and top with a couple layers of the smoked salmon.  Top with the fluffy ends of dill fronds and some freshly ground black pepper.   If you put the capers on top of the salmon they roll off. Transfer to the serving platter.  Spread a generous amount of fig jam on the last eight pieces of toast. Top each with a thin slice of Granny Smith apple, and a piece of the brie.  Return to the broiler for just enough time to begin melting the brie.  Remove form the oven and put on the platter. You now have a beautiful appetizer selection of three kinds of bruschetta.  Serve with cocktails or wine and let the party begin.