Sunday, January 19, 2014

Toast Topper #41: Bruschetta Topping - a Tapas #SundaySupper

One of my favourite things about cocktail parties is the variety of treats available. While the atmosphere may not be Spanish, the experience is often akin to a tapas bar - especially when it's a potluck appetizer or small plates party! When we host any dinner party, we always make sure that a few tasting options go around while the main meal cooks - and depending on the guest, those make up the bulk of their meal (the kids especially). 

Bruschetta Topping (Italian Salsa)One of last year's favourites was grilled bruschetta - slices of either traditional baguette or chewy foccacia, toasted on our indoor grill and dolloped with a vibrant, herby "Italian salsa". With the bounty of our garden last Summer, it would have been a shame to lose out on the opportunity to bottle some of the family's favourite flavours, so I whipped up a few batches of this Toast Topper for us to enjoy all Winter long. It's a good thing I did a few rounds of this though - between the holidays and everyday snacking we'll be lucky to have enough to last till Spring!

This week's #SundaySupper is a veritable smörgåsbord of tapas offerings hosted by Constance (Foodie Army Wife) from salads to cake pops, we have you covered for any tasting table you happen to host!

Here’s what’s on the Table:

Stuffed Green Queen Olives with Garlic Infused Olive Oil from MarocMama
Cheesy, Tortellini Tapas & Spicy Bacon Ranch Dip from Daily Dish Recipes
Black-Eyed Pea Cowboy Caviar from Shockingly Delicious
Goan Beef Croquettes from Masala Herb
Giardiniera Salad from Peanut Butter and Peppers
Bacon Wrapped Calamari from Jane’s Adventures in Dinner
Patatas Bravas from Supper for a Steal
Caramelized Onion & Gruyere Bites from The Foodie Army Wife
Agave Truffles from Killer Bunnies, Inc
Pear, Brie, and Honey Crostini from Hezzi-D’s Books and Cooks
Tomato Bread from girlichef
Clams in Green Sauce (Almejas en Salsa Verde) from The Little Ferraro Kitchen
Roasted Tomato-Basil Flatbread from Take A Bite Out of Boca
Herb and Citrus Marinated Olives from Magnolia Days
Smoky Paprika Peppers from Small Wallet, Big Appetite
Balsamic Raspberries with Mascarpone Cream from That Skinny Chick Can Bake
Gambas al Ajillo from Manu’s Menu
Squid in Garlic Chili Olive Oil from Food Lust People Love
Tortilla Española from The Not So Cheesy Kitchen
Croquetas de Pollo from Cookin’ Mimi
Low-Carb Salmon Croquettes from Yours And Mine Are Ours
Bruschetta Topping from What Smells So Good?
Herb Roasted Almonds from Curious Cuisiniere
Artichoke Heart and Manchego Spread on Fried Garlic Bread from The Wimpy Vegetarian
Tortillita de Camarones from Cindy’s Recipes and Writings
Patatas A La Riojana (Rioja-Style Potato & Chorizo Stew) from Cupcakes & Kale Chips
Gambas al Ajillo y Clementina (Shrimp with Garlic and Clementines) from FoodieTots
Tortillas De Papa y Atun (Tuna and Potatoes Tortilla) from Basic N Delicious
Pocky Cake Pops from
Chorizo Filled Dates Wrapped in Bacon from I Run For Wine
Manchego-Stuffed Spanish Meatballs from The Weekend Gourmet
Roast Onions with Blue Cheese and Pine Nuts from Healthy. Delicious.
Shrimp and Chorizo Tapas from The Texan New Yorker
Blueberry and Lemon Yogurt Quesada from In The Kitchen With KP
Chorizo with Spicy Sweet Potato Tapas from Soni’s Food
Chorizo and Manchego Toast Tapas from Family Foodie
Roasted Bone Marrow with Citrus Salad from The Girl In The Little Red Kitchen
Mushroom Chevre Crostini from A Kitchen Hoor’s Adventures
Serrano Ham and Manchego Croquetas with Smoked Pimenton Aioli from My Other City By The Bay

Best Wines To Pair With Tapas from ENOFYLZ Wine Blog

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.

Bruschetta Topping
Makes 2 cups, 16 (2 tbsp) servings
2 cups diced tomatoes, peeled if fresh
2 cloves garlic, minced
3 green onions, minced
⅔ cup minced fresh basil (I used lime basil)
¼ cup minced fresh oregano
1 tbsp white wine
½ tbsp white wine vinegar
1 tsp lime juice
1 tsp kosher salt
¼ tsp coarse black pepper
2 tbsp tomato paste
  1. Combine all the ingredients in a pot and bring to a simmer.
  2. Cook 5-10 minutes, stirring occasionally.
  3.  If preserving for shelf-storage: can in a waterbath for 20 minutes.
  4. Otherwise, refrigerate up to 2 weeks or freeze up to 6 months. 
Amount Per Serving
Calories: 92.5
Total Fat: 0.0 g
Cholesterol: 0.0 mg
Sodium: 98.9 mg
Total Carbs: 2.1 g
Dietary Fiber: 0.7 g
Protein: 0.4 g