Bruschetta Appetizer with Fresh Herbs

An absolutely simple and sinfully fresh appetizer, this recipe will delight you with its versatility and deliciousness.  Really requiring only a few minutes of work, you will savor the flavors much longer than it takes to prepare.  This version is a classic, but you can adjust this to meet the freshest of ingredients avaliable from summer veggies to leftover white beans.

Makes 30-40 depending on thickness of bread

Ingredients:

 2 long French baguettes
4 tomatoes, cut into small cubes
½ red bell pepper, in thin slices
30 black olives, no stones
6 minced cloves garlic
½ red onion, finely chopped
4 tablespoons Raimondo Winery Arbequina Olive Oil (or Basil, Tuscan Herb, or Garlic Olive Oil)
¼ cup fresh basil leaves, minced
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme, finely chopped
Salt and black pepper, to taste

Directions:

Preheat the oven to 375 degrees. Slice each baguette into 15 slices. Arrange the bread slices on a baking sheet and toast them until they are golden. Rub the garlic over the bread, and then divide the tomatoes, bell pepper, olives, onion, basil, rosemary, and thyme between them. Drizzle the Arbequina Olive Oil over the top and toast for a couple of minutes or until the topping is just warm.

Serve immediately.

Recommended Wine Pairing:

2010 Raimondo Winery Sangiovese Chianti

2010 Raimondo Winery Oaked Chardonnay