Directions

1. Rub one side of the bread with the cut side of a garlic clove. 
2. Brush each slice of bread with extra-virgin olive oil.
3. Place oiled side down on grill or oiled side up under broiler.
4. Grill or broil until golden brown.
5. Can be done a day ahead and placed in plastic bag.

Caramelized Onion

Yield: 3/4 cup caramelized onion

1. Separate the slices of the onion.
2. Place extra-virgin olive oil in 10-inch sauté pan. Add onion and cook on medium until onion becomes golden brown.
3. Depending on your stove and pan, this can take different amounts of time, but it will take some time, at least 15 minutes and possibly 25 or 30.

Sautéed Mushrooms

1. Sauté the mushrooms in extra-virgin olive oil until tender.

Fresh Tomato and Basil

1. Roughly chop the tomatoes, using a good tomato knife, like Cutco’s Santoku-Style Trimmer. 
2. Mix tomatoes, garlic, and shallot together.
3. Add olive oil, salt and pepper.
4. Taste for seasoning and add vinegar, if desired.
5. Add basil to tomato mixture.
6. Serve at room temperature.

Variations:

1. Add chunks of fresh mozzarella.
2. Add 1 small sautéed zucchini.
3. Add a sliced cucumber.

Roasted Garlic

1. Heat oven to 400 F.
2. Using Santoku-Style Trimmer, slice the top or stem end of the garlic about 1/3 of the way down to expose most of the cloves. 
3. Place heads on large sheet of aluminum foil and drizzle with just enough olive oil to moisten the garlic, approximately 1/2 teaspoon per head. This will vary depending on the size of the garlic.
4. Sprinkle each with a pinch of sea salt. A pinch is about 1/8 teaspoon.
5. Wrap up tightly and place in ceramic dish. Bake approximately 45 minutes or until very soft to the touch and a spreadable consistency. Cooking time will vary depending on the freshness, size, and water content of the garlic.
6. To make a spread, simply mash garlic and place in serving dish.

Variations:

1. Break cloves apart, drizzle with oil, season with salt and pepper and roast in foil 20-30 minutes.
2. Peel garlic cloves, drizzle with oil, season with salt and pepper and roast in foil 20 minutes.
3. Use these four toppings on a packed bruschetta board or just serve in separate bowls with prepared toasted bread. I recommend enjoying bruschetta with a glass of red wine and plenty of friends.