Fiery Summer Bruschetta with Zesty Olive Spread and Spicy Candied Bacon

Recipe courtesy Julie Merriman

Ingredients

Spicy Candied Bacon:

8 slices thick cut bacon, halved

1/4 cup good quality maple syrup

1 tablespoon cayenne pepper, or to taste

Summer Salad:

4 tablespoons red wine vinegar

1 tablespoon honey

1 tablespoon Dijon mustard

1 lime, zested and juiced

1/4 cup olive oil

1 pint heirloom cherry tomatoes, halved
1 fresh sweet white corn on cob, kernels removed and reserved

1 mango, peeled, flesh removed and diced

1/4 cup bocconcini, torn into pieces

1/2 red onion, finely diced
4 tablespoons chiffonade fresh basil leaves
Salt and freshly ground black pepper

Bruschetta:

1/2 cup olive oil, plus more as needed

1 tablespoon cayenne pepper, or to taste

1 loaf sourdough bread, cut into 8 slices (not precut bread)

Zesty Olive Spread:

1 red bell pepper, coarsely chopped

1 red jalapeno, seeded and coarsely chopped
1/2 cup pitted black cerignola olives (can substitute black olives)
1/2 cup manzanella olives
2 tablespoons capers

1 shallot, coarsely chopped

2 cloves garlic
2 tablespoons lemon juice

1 tablespoon red pepper flakes, or to taste

3 tablespoons chopped fresh basil leaves

Directions

For the bacon:

Preheat the oven to 425 degrees F.  Put a baking rack over a parchment paper lined tray and arrange the bacon slices across the rack - do not overlap. In small bowl combine the syrup and cayenne and brush the bacon generously with the mixture. Put in the oven and bake until cooked through, about 15 to 20 minutes. Set aside until ready to use.

For the Summer Salad:

In a large bowl, add the vinegar, honey, Dijon and lime zest and juice and whisk to combine. While whisking, slowly drizzle in the olive oil to make a dressing. Add the remaining ingredients and stir to combine. Season with salt and pepper, to taste. Set aside until ready to use.

For the bruschetta:

In large saute pan, add the olive oil, cayenne and garlic. When the garlic has browned, remove it and discard. Add the bread slices, in batches if necessary, and cook until browned on both sides. You may need to add more olive oil to the pan if the bread soaks up too much. Remove to sheet tray and set aside until ready to plate the dish.  Bruschetta: Crostini and Other Italian Snacks

For the Zesty Olive Spread:

Add all the ingredients to a food processor and pulse until pureed and smooth. Check for seasoning and set aside until ready to use.

Assembly:

Put 2 pieces of bread on each plate. Spread the zesty olive spread on top of the bread. Lay 1 piece of bacon on each bread slice and top with the summer salad. Repeat with remaining bread and toppings.

Cook's Note: Inspired by the movie Julie and Julia - if you have seen it, you will know what scene I am talking about!!!!! This is meant as a light summer dinner! Knife and fork required!

Tuscan White Bean Spread

Recipe courtesy Sandra Lee

Ingredients

1 (15-ounce) can no salt added organic navy beans

1/3 cup nonfat plain yogurt

1 teaspoon Italian seasoning

3 whole roasted garlic cloves, finely chopped

2 tablespoons oil packed sun-dried tomatoes, drained and finely chopped

1/4 cup finely chopped fresh basil leaves

Salt and pepper

Directions

Combine beans, yogurt, Italian seasoning, and garlic in a blender and puree until smooth.  Add remaining ingredients and pulse until combined. Adjust seasoning with salt and pepper. Refrigerate 1 to 2 hours to allow flavors to meld.  Remove from refrigerator 30 minutes before serving. Serve at room temperature with toasted baguette or water crackers.

Olive and Garlic Soft Cheese Spread with Whole-Grain Baguette

Recipe courtesy Rachael Ray

Ingredients

1 cup large olives with pimiento

1 clove garlic

1 (8-ounce) package cream cheese, softened

1 cup ricotta cheese

1/2 cup chopped hazelnuts, toasted

1 sliced whole-grain baguette

Parmesan pita crisps, store-bought

1 celery heart, cut into sticks

Directions

Preheat oven 425 degrees F. Place olives in food processor and grate in garlic, add cream cheese and ricotta cheese. Pulse the cheese and olives into a fairly smooth spread. Transfer to a serving bowl and top with hazelnuts. Toast the bread on a baking sheet 5 to 10 minutes to lightly crisp. Surround the spread with bread, pita crisps and celery.

Pastica - PAS-TEE-KA

Pastica is a delicious combination of spices, ingredients, vegetables, meats, fish, sourcream, chipotle, ham, cream cheese, peppers, mayo, mustard, ketchup, tabasco, well....let's just say just about anything.  Recipes abound on the web.  You are only limited by your own taste buds, let your self go.

Pastica is pronounced "Pas-Tee-Kaa" and it is spanish for "dip" "spread", and defined as: a mixture for dipping food into: a creamy mixture into which pieces of food can be dipped, often served with crackers or chips.

The traditional Pastica we tend to use at parties is onion dip or vegetable dip...but traditional and conventional is sometimes boring.  Pastica will showcase the world of dips and recipes to be shared by all.