Insanely Easy and Delectable Toscana Salsa Bruschetta
When I had my catering business and restaurant, we had to be extremely efficient with our purchasing dollars. As a general rule, our products needed to turn over every month so we did not have our money sitting on the shelves as we used to say. We loved the imported goods from Italy and prepared lots of Italian dishes for our catering customers and restaurant. The Toscana Salsa was inspired by using what we had on hand to create new dishes for our regular customers. This salsa became a staff favorite and we used it in countless ways- Bruschetta topping, Pasta salad mix in, Topping for goat cheese as a showstopper appetizer, sandwich filling, and many more recipes that needed a bit of flavor and flair. Some years I pack it up and give it away as a holiday gift to say thanks or a hostess gift. Easy, versatile, and sits in the fridge for a couple of weeks, this salsa is sure to be a secret weapon to ease your palate fatigue this holiday season!
Toscana Salsa Bruschetta
This makes a great pasta sauce and topping or add-in for many dishes. This kind of half sandwich is one of the most delicious recipes from Italy in my opinion.
Serving size: 20 slices
1 roasted red pepper, diced
4 tablespoons roasted garlic
1 cup pitted green or kalamata olives, chopped
4 Tablespoons red onion, minced
1 tablespoon capers, chopped
1/2 cup sun-dried tomatoes, chopped
1/4 cup pine nuts, toasted
1/4 cup extra virgin olive oil
2 cloves garlic, minced
1 loaf baguette, sliced thin and toasted
1 cup Goat Cheese or Feta crumbles
1. Mix all ingredients except cheese and bread, set aside.
2. Toast sliced of bread until golden brown and rub garlic on them after they are baked.
3. To serve, place 1 large tablespoon of salsa on the french bread and top with cheese.