(also known as the world's most complicated bruschetta)
2 french baguettes
For the Mixture:
3 cloves garlic -minced
7 medium roma tomatoes - chopped fine
4 green onions - diced, including some of the green stems
12 oz. jar of roasted sweet pepper - drained
2 Tablespoons capers - rinsed and drained
15 asparagus spears - tender tips only - sliced diagonally very thin and blanched
1 Tablespoon oregano flakes
1 teaspoon salt
1/2 teaspoon pepper to taste
2 Tablespoons EV Olive Oil
For the Topping:
Pesto spread - e.g. Classico Basil Pesto
Crumbled Gorgonzola or Bleu Cheese
Balsamic Vinegar - 1/4 cup reduced by 50% over low heat
Slice the baguettes diagonally in 1/2 inch slices and lightly toast the baguettes on a grill or under the broiler until golden.
In a medium bowl, combine the ingredients for the Mixture, but drain any excess juice from the tomato or peppers before adding the olive oil. This will help the flavors blend. Cover the bowl with plastic and refrigerate for at least one hour.
To assemble the bruschetta, lightly spread a little pesto mix on each piece of toasted bread. Spoon a generous mound of the Mixture, topped with a few crumbles of the cheese. Drizzle a little (about a half teaspoonfull) of balsamic over everything and serve.
It's best to assemble the bruschetta just before serving so the toasts don't get soggy.
By the way, the proper pronunciation is with a hard "k" rather than a soft "ch," as in "bruce kett ah" This is, of course, a vegetarian recipe. If you leave off the cheese & pesto, it is vegan as well.