APPETIZERS: Here are 3 versions of bruschetta that are great as first course to any family dinner.

BRUSCHETTA WITH TOMATOES:

3 tbsp. balsamic vinegar                                 

dressing ingredients:

    1 cup extra virgin olive oil

    1 tsp. mustard powder                                            

    ½ tsp. salt

    1 to 2 tsp. sugar                                          

    1 garlic clove, crushed

    1 tbsp fresh herbs, finely chopped             

    fresh-ground pepper

8 ripe vine tomatoes                                       

½ large red onion, very finely chopped

French baguette, sliced                                   

1 to 2 tbsp. extra olive oil

Bring a pot of water to a boil. Cook tomatoes for 30 seconds. Remove with a slotted spoon. Cool until able to handle; then peel, seed and dice tomatoes. If preferring un-peeled tomatoes, skip this step, just seed and dice tomatoes.

Make dressings with dressing ingredients; taste and adjust seasoning. Store dressing in a glass jar and refrigerate 1 to 2 hours.

30 minutes before serving, toss tomatoes and onion with dressing and chill. Add fresh herbs just before serving. 

To serve:  Toast bread slices and put into a bread basket. Put tomatoes in a serving bowl and drizzle with the extra olive oil.  Spoon tomatoes over toast to serve.

BRUSCHETTE WITH HERBS AND GRILLED RED PEPPERS:

1/2 quantity of dressing ingredients as above

2 large red peppers, grilled and peeled            

herb mix:

    6 to 8 large basil leaves

    4 sprigs dill                                                             

    12 sprigs flat-leaf parsley   

2 garlic cloves                         

4 anchovy fillets                                                         

2 tbsp. capers, rinsed and drained                               

dash cayenne pepper

Italian bread                                                                

1-2 tbsp. extra olive oil

In a food processor fitted with steel blade, process herbs, anchovies, 1 garlic clove and 1 tablespoon caper into a smooth paste.  Add dressing ingredients and cayenne pepper and process a few seconds more. Transfer to a glass jar and chill. Cut grilled peppers into thin strips.

To serve: Toast the bread on both sides, and rub with a garlic clove and drizzle with olive oil. Spread toast with the herb mixture; then top with red pepper strips and whole capers.

BRUSCHETTA WITH EGG PLANTS AND CHEESE

3 tbsp. extra virgin olive oil                                        

½ medium red onion, thinly sliced

2 small Chinese eggplants                                           

2 tbsp. red wine vinegar

8 oz. fresh mozzarella cheese                                     

8 basil leaves, cit in narrow ribbons

½ cup tomatoes, peeled, seeded and diced                 

salt and pepper                                                           

4 large slices Italian bread

Heat olive oil over medium heat until very hot and cook onion for 7-8 minutes until soft.  Meanwhile, slice egg plants into ¼-inch rounds.  Add to pan and cook until darkened and soft. Add diced tomatoes and the vinegar. Toss well, remove from heat and allow to cool.  Cut the mozzarella into ¼-inch cubes and add to the egg plant mixture. Add basil and season with salt and pepper to taste.

Preheat broiler or grill. Toast or grill bread on both sides and spoon a generous amount of eggplant mixture over each slice of bread to serve.

Alternatively, slice mozzarella into thin slices and put them on top of eggplant mixture over toasts. Broil until cheese melts and browns slightly.