I think of New Year’s Eve appetizers as glorious. Over the top. Choux pastry with salmon, a perfect shrimp topped with a lemon curl, an entire wheel of cheese.
But all of that style is time-consuming. So it really helps to have a few recipes that are high on flavor but easy to make. Enter Fusion Bruschetta.
The recipe comes from friends we vacationed with in Captiva last winter. It was a wonderful trip, relaxing and beautiful! We’re going again with the kids.
I decided to name this appetizer “fusion” bruschetta because it combines elements of Mexican and Italian cooking. They meld perfectly in this.
And as promised, ready in a flash.
- 1/2 loaf French bread
- 1 cup medium “chunky” salsa
- 6 olives, ideally Kalamata olives
- 1 Tablespoon capers
- 1 medium tomato
- Preheat oven tp 400 F.
- Slice French bread into 1/3 inch slices, then toast in hot oven until crisp.
- Chop olives and tomato, then mix with salsa and capers
- When bread slices are ready top with a Tablespoon or two of tomato mixture
- Servings will vary depending on the slice of your bread slices.
New Year’s Appetizers
- Bacon and Brie Wontons by That Recipe
- Brie and Pear Crostini with Honey-Balsamic Glaze by Sweet Beginnings
- Coconut Shrimp with Pineapple Salsa by Cheese Curd In Paradise
- Creamy Mushroom Cups by Hezzi-D’s Books and Cooks
- Fusion Bruschetta by Art of Natural Living
- Green Herb Dip by Karen’s Kitchen Stories
- Tomato Bread by Our Good Life
- Chicken a la King
- Spinach and Cheddar Squares