Blueberry Bruschetta- An Appetizer with a Surprise

Try out this ‘bruschetta with a twist’. Delicious atop your favorite multigrain bread or with your favorite chips or celery sticks. Feel free to increase the heat to your taste.
Blueberry Bruschetta
1 c. fresh Maine Blueberries
2 c. diced fresh or canned tomatoes
1 T. minced fresh garlic
1/4 c. fresh cilantro chopped finely
1/4 c. fresh chopped parsley
2 T. fresh lime juice or cider vinegar
1 t. salt
1/2 t. pepper
1 T. sugar or splenda
1/8 t. cayenne pepper
2 T. olive oil
In a medium non-reactive bowl, place all ingredients. Stir well to incorporate. Chill an hour or overnight. The blueberries will tint the whole mixture a beautiful shade of burgundy.

Bruschetta and Wedding Plans

Darrin and Serafina are in the thick of it planning their wedding. We were chatting about appetizers and they had decided on bruschetta. This recipe is an easy version that can be adapted to your tongues delight.
Bruschetta
Serve this light and delicious concoction atop bread rounds with a side of garlic oil marinated mozzarella balls. If you are feeling adventurous slice a few large cloves of garlic in half. Toast your bread rounds lightly and rub each one with the moist cut side of a garlic clove. Top with the bruschetta mixture and you've got a taste sensation!

Bruschetta
1 28oz can diced tomatoes
1 T sugar
1 t salt
1 t pepper
1 T dried oregano
2 T dried parsley
4 cloves garlic, minced
3 T olive oil
1 T balsamic vinegar
1/3 c finely chopped vidalia onion
Mix all ingredients together. Chill 2 hours or overnight. Serve cold or let come to room temperature. If you are making this in the summer substitute triple the amount of fresh herbs for the dried. This is also delicious with the addition of fresh basil and chives.