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Feb. 18th, 2012

Catalan-Style Bruschetta (Pan con Tomate)

Chef Todd English uses his award-winning, rustic approach to Mediterranean cuisine by combining fresh ingredients to produce this wonderful starter-- perfect for any dinner party or entertaining endeavor.

  • Country bread, 6 (3/4-inch) slices
  • Olive oil, 1/4 cup
  • Garlic, 2 cloves halved
  • Tomato, 1 medium halved
  • Kosher salt and freshly ground black pepper to taste
  • Preheat grill to 350 degrees to 400 degrees (medium-high) heat. Brush both sides of bread with oil
  • Grill, covered with grill lid, 2 to 3 minutes on each side or until toasted
  • Rub toast slices on 1 side with cut sides of garlic halves. Rub tomato halves over garlic on bread
  • Sprinkle with salt and pepper to taste. Serve immediately.
Tuscan Style: Rub toast slices with fresh mint sprigs after rubbing with garlic. (You’ll need about 10 fresh mint sprigs.) Proceed as directed in recipe.

Gorgonzola: Top each toast slice with about 1 Tbsp. Gorgonzola cheese after sprinkling with salt and pepper.

Tuna and Green Olive: Gently stir together 1 (5-oz.) can chunk light tuna packed in oil, drained and flaked; 1 cup coarsely chopped pitted Spanish olives; 1/3 cup mayonnaise; and 1 tsp. fresh lemon juice in a medium bowl. Rub tomato halves over garlic on bread. Sprinkle with salt and pepper to taste. Spoon 2 Tbsp. tuna mixture onto each toast. Sprinkle tuna mixture with chopped fresh parsley.

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