Almost without fail, when I have a dinner party or a gathering for a fun cocktail hour evening, I will serve this appetiser. It’s a great one to mix up for your friends and to get your friends to mix together. Sometimes, a Bruschetta is served with the tapanade already on the bread.
I like to serve mine with toasted baquette and the Bruschetta on the side so the bread does not get soggy. Hate soggy bread for some reason.
So, if you like to have the tapenade flavor mix into the bread, then feel free to serve the toasties already topped. The difference though is that your friends may just load their plate and not mingle as much around the appetiser table. There are a couple of other appetisers in the feature image; Stuffed Mushrooms. One is a Stuffed Mushrooms with Sweet Italian Sausage, Goat Cheese & Figs and Crab Stuffed Mushrooms with Water Chestnuts. Look for these in the future.
This baquette toastie is different from most that I have tried because it is a nice appetiser all on it’s own. It has a robust flavor that is enhanced by the Bruschetta. You can use this baquette recipe for almost any tapenade. Enjoy… from KCinAZ.
Remove seeds and pulp from tomatoes and then dice into small pieces. Mix together tomatoes, chopped or minced garlic cloves, olive oil, Champagne wine vinegar, chopped basil, salt and pepper and set aside to serve at table.
Slice French bread baguette into 1/4 – 1/2 inch slices; your choice depending on the crowd. Place on flat baking dish like a heavy cookie pan. Brush top of each slice with extra virgin olive oil, then sprinkle with garlic salt and lightly top with shredded Asiago Cheese on each bread slice. Place under hot broiler and cook on BROIL until lightly browned.
If you don’t have Asiago Cheese on hand, feel free to substitute fresh shredded Parmesan. It will still be great!
Makes 12 servings.