Thank Goodness Its Over Bruschetta Food

BRUSCHETTA WITH GREENS

Steps:

• Preheat a grill or stove-top grill pan.
• Place Italian country loaf on a work surface and slice 8 thick slices. Place bread on a grill pan and grill until the slices are well browned on both sides.
• In a large pot of boiling water, blanch the greens and then drain on paper towels. Set aside.
• Remove the bread slices from the grill. Cut 1 garlic bulb in half and rub 1/2 over both sides of each bread slice.
• Once the blanched greens are dry, place on top of the bread slices. Generously drizzle each slice with olive oil and a dash of gray salt.

LATE SUMMER TOMATO BRUSCHETTA

Steps:

• Preheat a grill or grill pan.
• Slice your bread thickly, and place slices on a dry grill to brown, about 30 seconds on both sides. Take canned tomatoes, place on cutting board, and slice. Add the basil to the canned tomatoes in a large bowl. Add olive oil and season with black pepper, to taste.
• Remove carmelized bread from grill and rub each side with cloves of garlic. Top with spoonfuls of mixture and serve immediately.
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THANK GOODNESS IT'S OVER BRUSCHETTA

Steps:

• Preheat oven to 375°F.
• Slice the bread.
• Rub the cut garlic and place in a heated dry cast iron grill pan on the stove top.
• Cook until heated, about 2 minutes.
• Flip and toast the other side, about 1 minute more.
• Slather the bread with leftover cranberry sauce, top with crumbled blue cheese.
• Place in the oven until cheese melts & serve.