Here where I live, a multi-unit mediterranean house, we like to get together with simple foods and a few glasses of wine or a pot of tea. 

The foundation for much of the food we share is a good baguette, toasted or grilled. Who, after all, can resist baguette that has been sliced thinly, kissed with olive oil and rubbed with garlic then lightly grilled?   You can make good bruschetta with any crusty, country style bread – so don’t worry if you can’t find a decent baguette!  Even those of us who prefer a low carb lifestyle will excuse the carbs that come with such a wonderous treat.

Below you will find some of my favorite things to dress the bruschetta with: 

Tomatoes and Basil

6 or 7 ripe tomatoes (about 2 1/2 lbs), coarsely chopped
6 cloves garlic, minced – you can adjust this to your liking
2 Tbsp extra virgin olive oil 
2 teaspoon balsamic vinegar 
12 – 20 fresh basil leaves, chopped.
Fleur de Sal  and freshly ground black pepper to taste

Combine all the ingredients in a bowl, toss lightly and let sit for approximately 30 minutes for the flavors to blend.  Spoon this on your warm bruschetta.

Warm Herbed Goat Cheese  - I think this came from Fine Cooking Magazine

1/2 lb. fresh goat cheese
2-1/2 tsp. finely chopped fresh thyme
2 Tbs. extra-virgin olive oil
Freshly cracked black pepper
1 or 2 leafy sprigs thyme for garnish

Heat the oven to 350°F. Stir the goat cheese, chopped thyme, and olive oil together in a small bowl until blended. Spread the cheese mixture in a ceramic crock or small gratin dish—no need to get it perfectly even. Drizzle the cheese with a bit more olive oil and top with a few grinds of black pepper. Lay the thyme sprigs on top. Bake the cheese until it’s warm and creamy, about 10 minutes.

Goat Cheese and Caramelized Shallots

Soften goat cheese at room temperature

Caramelize Shallots:

1 tablespoon butter
1 1/4 cups thinly sliced shallots (about 6 ounces)
1 teaspoon sugar

Melt butter in heavy medium skillet over medium heat. Add thinly sliced shallots and sauté 3 minutes. Reduce heat to low; sprinkle shallots with sugar, salt and pepper. Sauté until shallots are caramelized, about 15 minutes.

When the shallots are caramelized, spread softened goat cheese on warm bruschetta and top with warm shallots.   Serve.

Each of these appetizers pairs well with either Earl Grey or a first flush Darjeeling Tea.

Recipe is from the Bon-appetite Test Kitchen

1/4 cup (1/2 stick) butter, room temperature
3 tablespoons minced chives, divided
1 tablespoon toasted sesame seeds
3/4 teaspoon grated peeled fresh ginger
1/4 teaspoon Asian sesame oil
16 1/4-inch-thick baguette slices
10 radishes, thinly sliced
Fleur de sel (optional)*

Mix butter, 2 tablespoons chives, sesame seeds, ginger, and oil in small bowl; season with salt and pepper. Spread butter mixture over each bread slice. Top with radishes, overlapping slightly. Sprinkle with remaining chives and fleur de sel, if desired.

Ingredients:

3 bunches radishes, cleaned and trimmed
Unsalted butter, softened at room temperature
20 – 30 1/4 inch thick lightly toasted diagonal slices baguette*
coarse sea salt – Fleur de sel

* to toast the baguette slices: slice the baguette, place the slices on a cookie sheet and lightly brush each piece with olive oil using a pastry brush or spray them lightly with olive oil placed in a sprayer.  Place the cookie sheet in a hot oven for about 5 minutes until it just starts to toast.   Remove the bread from the oven and let it cool.

While the bread is cooling prepare the radishes.  Wash the radishes well and trim both ends off of them.  Place the cleaned radishes in a bowl of ice water and let them sit for approximately 30 minutes.  When they are very cold and crisp slice them thinly using either a knife or a mandoline.

Spread the soft butter generously over the bread pieces, and sprinkle lightly with the coarse salt. Next arrange a thin layer of radish slices on each piece of buttered bread. 

*Using a pepper mill, you may want to crack some fresh black pepper over 1/2 of the slices.

 enjoy!

 Grilled Figs with Goat Cheese and Prosciutto

 Serves 6

8 ounces fresh soft goat cheese
2 teaspoons finely chopped fresh rosemary
Salt and freshly ground black pepper
24 fresh figs, mixed varieties
1/4 pound thinly sliced prosciutto
6 long woody sprigs rosemary
Olive oil, for brushing and drizzling
Directions
Combine goat cheese, rosemary, and a pinch of salt and pepper in a small mixing bowl, and stir.

Make a small slit in bottom or side of each fig. Fill a pastry bag fitted with a small plain tip with cheese mixture. Pipe cheese into each fig through slit. Fill figs with just enough cheese so they expand slightly.

Tear or cut the prosciutto slices into long strips. Wrap a strip of prosciutto around each fig, and skewer 4 figs on each rosemary sprig. Brush figs with olive oil, and season with salt and pepper.

Place figs on a moderately hot grill, rotating skewers until figs are very hot and cheese starts to ooze, about 6 minutes. Remove from grill; serve immediately with a drizzle of olive oil and good bread.