Fr. Paul Seil on AM Buffalo August 1, 2005

“With the tomatoes, basil and other crops in from the area farms, bruschetta is a perfect appetizer. Starting with good bread, bruschetta can be something as simple as toasted bread with olive oil and salt to something more complex.”

Bruschetta with Olive Oil and Kosher Salt

Toast bread and rub with garlic. Drizzle with Extra Virgin Olive oil and sprinkle with kosher salt.

Bruschetta with Smoked Cheese Spread

1 cup smoked cheese

About ¾ cup mayo

Tarragon – to taste

Garlic powder –to taste

¼ cup White Balsamic Vinegar

1 Tbsp. Dijon mustard

Mix well and spread over toast.

Bruschetta with Fresh Tomatoes

2 tomatoes diced

½ chopped red onion

6 leaves of purple basil

Olive oil and Balsamic vinegar

Mix well and spread over toast.

Bruschetta with Roasted Red Peppers and Marinated Artichokes

1 jar Roasted Red Peppers, drained

1 jar Artichoke hearts, drained

1 clove garlic

6 leaves of basil

Put everything into a food processor and blend. Spread over toast.

Our Daily Bread airs every second Saturday of each month at 6 am and noon on WKBW-TV Channel 7. Call 847 – 8719 for Apron and cookbook information.