Mediterranean Bruschetta

Created by Chef Max Shapiro

This appetizer has made many catering menus that I have done. Easy, fast, and yummy. (This is not the Wooden Spoon Recipe for Bruschetta in case some of you are wondering–that one is still a little secret.) Recipe contains fish and dairy.

• 1 cup thinly sliced onion
• ½ cups chopped seeded tomato
• 2 Tbsp caper (rinsed)
• 1/4 tsp fresh cracked pepper
• 3 cloves garlic, minced
• 1 to 2 tsp olive oil
• 1/4 cup Asiago cheese shredded
• 1/3 cup Mozzarella cheese shredded
• 1 loaf French bread, sliced

Steps:

1. Spray large skillet with olive oil. Heat over medium heat until hot.
2. Add onions and cook 5 minutes stirring often. Stir in tomatoes, capers, and cracked pepper. Cook 5 more minutes.
3. Preheat broiler.
4. In a small bowl combine garlic and olive oil, mix well.
5. Brush garlic oil onto french bread slices, and top with tomato onion mixture. Top with cheese.
6. Place slices onto cookie sheet . Broil 3 minutes or until cheese has melted. Serve.