1) ANTIPASTO BRUSCHETTA
For an amazing twist on bruschetta, add some simple delicacies, for instance, salty salami and chargrilled vegetables to it.
Ingredients: 100g semi-dried tomatoes, 1 red capsicum, 100g chargrilled mushrooms, 2 tablespoons extra virgin olive oil, 75g sliced saami, 8 thick slices day-old wood-fired bread, 50g pitted Kalamata olives, and 1 garlic clove, peeled, halved
Heat the grill on high heat in advance, and cut capsicum into big flat pieces. Discard its seeds as well as membrane. Put it on the grill tray with skin-side up. Grill them for approximately 10 minutes or until the skin becomes black. Place them into a plastic bag and seal. Keep them for at least 10 minutes and peel off the skin. Cop the capsicum, mushrooms, olives, salami and tomatoes, roughly into small similar sizes. Place them into a bowl and preheat grill on medium-high heat again. Grill both the sides of bread slices until they are toasted. When they are hot, apply 1 side of every slice with garlic, and drizzle 1 teaspoon of oil on them. Put antipasto mixture onto the bread slices and serve.
2) TOMATO, MOZZARELLA, BASIL & CROUTON SALAD
Inspired from the conventional Italian side dish Panzanella, this bread salad is a wonderful mix of creamy mozzarella and crispy croutons.
Ingredients: 60ml or 1/4 cup of olive oil; 1 garlic clove, crushed; 6 thick slices of crusty bread that are made from day-old bread or sour dough and cut them into 2cm pieces; 6 (about 600g) vine-ripened tomatoes, cut into wedges; 1 tablespoon of red wine vinegar; 200g fresh bocconcini or mozzarella, cut into 2cm pieces; a pinch of caster sugar; 1/2 cup fresh basil leaves, torn, and Barbecued swordfish with salsa verde
Preheat chagrill or a barbecue grill or on high temp. Whisk together 2 tablespoons of the oil and the garlic in a big bowl. Add bread to it and toss until it is mixed well. Cook the bread for approximately 1 minute from both the sides or until it is toasted and lightly charred. Put tomato, sugar, vinegar, and remaining oil in a big sized serving bowl and mix them until they combine well. Add basil leaves, croutons, and mozzarella, and gently toss them to combine. Sprinkle some pepper and salt on it and serve immediately with the Barbecued swordfish and salsa verde.