Jans Bruschetta Topping Recipes

Steps:

• 1. Caramelize onions in butter with the sugar, low heat, for 50 minutes or until Carmel colored. Don't burn, just till they turn that beautiful caramel color. This is a slow process, but it is one of the secrets to the exceptional flavor that is produced. ***Get boiling bath going if you are going to place in canning jars.
• 2. Roasted Garlic While the onions are caramelizing, take a large ball of garlic, snip off the very tips of the cloves. You do not have to separate the cloves, leave together as a ball. Place on a large piece of foil and drizzle with olive oil. Scrunch up the foil to cover the garlic completely. Place in a pan and roast for 60 minutes in a 375 oven. When roasted, you can just squeeze out the garlic like a paste. This again, is a slow process, but this is the other secret ingredient to the exceptional flavor.
• 3. The rest is easy. Just add and mix! In a large pot, add onions, garlic paste, olives, tomatoes,vinegar, basil and oregano. Taste and adjust to your liking. You can add some red pepper flakes for a little "heat" if you like.
• 4. Mix all, heat through, place in 3 Quart jars. (you may have a little left over for a taste-trial. mmmmmm!) Refrigerate, freeze or process in boiling bath water with lids for at least 10 minutes.
• 5. To serve: Place rounds of GOOD French/Italian bread on a cookie sheet. Drizzle good Olive oil over one side of bread, place in a 350 oven for 5 minutes, then turn over slices and repeat so both sides are golden in color. Place a healthy portion of the Brochette topping on each round. Options: you can add anchovies and/or Parmesan cheese, and/or a thin slice of a tomato on the top and place back in oven for another 5 minutes. Anchovies can be added at the table as not everyone is a fan, but they sure are good!!
• 6. ****Makes an exceptional homemade gift from your kitchen that, I assure you, no one will be able to duplicate since I have spent my lifetime of cooking to perfect this recipe. You will not find it in any cookbook. I share this recipe only with my dearest friends. Enjoy!! I live to cook, Jan Fanning
• 7. Sample Gift Tag: Jan's Bruschetta Slice French bread into half-inch rounds. Place on baking sheet. Drizzle good Olive Oil on both sides. Bake in 350 oven for 10 Minutes. Top with a Tbs. of Bruschetta mixture. Can add Cheese, Anchovies, Capers, whatever... Back in oven for another 7 minutes! Enjoy!

Steps:

• Core and chop the tomatoes, then transfer to a colander over a bowl or in the sink. Add the salt and gently stir. Let drain for up to 2 hours.
• Meanwhile, make the garlic oil: In a small saucepan, warm the olive oil and garlic over low heat until the garlic is softened and fragrant, about 5 minutes, making sure the garlic doesn't brown. Set aside to cool.
• Roll the basil leaves up and thinly slice crosswise.
• When the oil is cool and the tomatoes are well drained, combine the tomatoes, garlic oil and basil in a medium bowl. Season with additional salt, to taste. Spoon over toasted bread.

Steps:

• Heat oil in a very large, deep cast-iron skillet (or a Dutch oven) over medium-low. Add onion and cook until softening, stirring occasionally, about 5 minutes. Add the garlic and cook until fragrant, 3 to 5 minutes more. Add red-pepper flakes and vinegar, and stir until the vinegar evaporates.
• Add pasta, followed by the tomatoes, and pour 2 3/4 cup water over the top. Sprinkle with salt and pepper. Cover with a lid and bring to a boil. Simmer over medium-low heat until the pasta is just tender, about 10 minutes, stirring as needed so the pasta doesn't stick. Uncover, and continue cooking until the liquid has evaporated to a loose sauce, just enough to coat your noodles with flavor, 5 to 8 minutes more. (If there's still too much liquid at the bottom of your pan for your tastes, simmer a little longer.)
• Taste and add more salt and pepper as needed. Toss with cheese and basil to melt the cheese. Serve warm.

Steps:

• For the candied tomatoes: Preheat the oven to 400 degrees F. Line a sheet pan with foil.
• Place the tomatoes in a single layer on the prepared pan. Sprinkle with the thyme, oil, and salt and pepper to taste. Roast until the tomatoes are juicy and slightly charred around the edges, about 25 minutes. Remove from the oven, transfer the tomatoes to a plate and let cool until ready to use. Set the sheet pan aside (leave the foil on).
• Meanwhile, for the broccoli rabe: Bring a large pot of water to a boil. Salt the water and add the broccoli rabe. Cook until bright green, 2 to 3 minutes. Remove the broccoli rabe with a spider or slotted spoon, leaving the water in the pot.
• While the broccoli cooks, heat a large skillet over medium heat and add the oil. Add the pepper flakes and garlic. Place the broccoli rabe directly into the skillet. Add the honey, season with salt and pepper, and cook until heated through and the flavors are combined, 3 to 5 minutes. Transfer the broccoli rabe to a bowl and let cool until ready to use.
• For the mint and peas: Drop the shucked peas into the pot of boiling water the broccoli rabe cooked in. Boil the peas until they are tender and bright green, 3 to 5 minutes. Drain and place immediately into a large bowl filled halfway with ice water. Once cool, drain and transfer to a medium bowl. Smash the peas with a fork. Stir in the mint and lemon zest. Season with salt and pepper and set aside until ready to use.
• For the garlic toast: Turn the oven to broil. Place the sliced baguette on the reserved sheet pan. Drizzle one side of the slices with oil and broil until golden, about 30 seconds. Remove from oven and rub each slice of toast with garlic. Season with salt.
• For the zesty ricotta: Combine the ricotta and lemon zest and juice in a large bowl. Season with salt and pepper and stir until smooth. Add a third of the lemon-ricotta mixture to the mint-pea mixture and stir until combined.
• Spread two-thirds of the toast slices with the zesty ricotta. Top half of the ricotta toast slices with candied tomatoes and the other half of the slices with broccoli rabe. Sprinkle the broccoli rabe with pecorino. Spread the mint and pea mixture on the remaining toast slices.