Bruschetta with Tomatoes and Grilled Veggies

Bruschetta with Tomatoes

2-4 medium tomatoes, chopped

a few leaves fresh basil, torn into pieces

salt and freshly ground black pepper

8 slices crusty bread

2-3 cloves garlic, peeled and cut in half (or garlic powder)

6 Tb. olive oil

Place the chopped tomatoes and torn fresh basil with their juice in a small bowl.  Season with salt and pepper, and stir in basil.  Allow to stand for 10 minutes.

Toast or grill the bread until it is crisp on both sides.  Rub on side of each piece of toast with the cut garlic (or sprinkle garlic powder).  Arrange on platter, sprinkle with olive oil.  Spoon on the chopped tomato mixture, and serve at once.

Optional – add a slice of cheese (Provolone, Mozzarella) to toast, warm on grill enough to soften cheese before arranging on platter.

Roasted Pepper, Corn, and Mushroom Flatbread Topping

2 large red or green bell peppers

2 Tb. fresh sage, chopped

1 tsp. olive oil

1 1/2 cups mushrooms, sliced

1/4 tsp. salt

1 cup fresh corn kernels

1/3 cup ripe olives, coarsely chopped

1/4 tsp. black pepper

1 cup goat cheese, crumbled (4 oz.)

Grill whole bell pepper, turning it till each side is blackened.  Place in a zip-top plastic bag; seal.  Let stand for 10 minutes.  Peel and cut into thin strips.

Heat sage and oil in medium skillet over medium-high heat.  Add mushrooms and salt; sauté 2 minutes.  Add  peppers and corn; sauté 5 minutes.  Remove from heat; stir in olives and black  pepper.

Slice bread lengthwise, Grill cut side till toasted.  Turnover and spread corn mixture on bread, sprinkle evenly with cheese.  Grill till cheese begins to melt.