Home  |  Previous Page


From Michael Rossi


The Bread


  • Cut a French baguette in to 1/2 inch thick slices.

  • Rub the bread lightly with garlic cloves

  • Drizzle lightly with extra virgin olive oil

  • Toast until golden brown.

  • Add the following toppings.



3 each - Red Bell Pepper, roasted, peeled, seeded and julienned
1 each - Red Onion, small diced
3 each - Tomatoes, peeled, seeded and small diced
1/2 cup - Basil Leaves
1/2 cup - Sicilian Green Olives
3 tablespoons - Capers, salt-cured, rinsed and drained
1 ounce - Red Wine Vinegar
1/4 cup - Extra Virgin Olive Oil
to taste - Salt and Pepper


  • In a large skillet over medium heat warm the olive oil and sauté the onions until translucent.

  • Next add the vinegar to the pan and allow to reduce by ˝.    

  • Add the tomatoes and cook, stirring occasionally until most of their liquid has evaporated.

  • Finally add the peppers and stir in the basil, olives and capers and simmer for a few minutes to allow the flavors to infuse.  Season to taste with salt and pepper.

Yield:  1 cup

Green Olive Tapenade


1 cup - Sicilian Green Olives, pitted
1 ounce - Pine Nuts
1 ounce - Italian Parsley, chopped
1 ounce - Basil
1 ounce - Thyme, chopped
1/2 teaspoon - Lemon Zest
1 teaspoon - Capers, salt cured, rinsed and drained
1 clove - Garlic
2 1/2 ounces - Extra Virgin Olive Oil
to taste - Salt and Pepper


  • Pulse the olives in a food processor until well chopped.

  • Add the remaining ingredients except for the olive oil and pulse until almost puree.

  • Next add the olive oil in a stream with the machine running until the mixture is smooth.

  • Season to taste with Salt and Pepper.

Yield:  1 cup

Tomato and Basil Salsa


2 large - Tomatoes, small diced
1 each - Red Onion, small diced
1 ounce - Basil, chiffonade
2 cloves - Garlic, thinly sliced
2 ounces - Extra Virgin Olive Oil
1 tablespoon - Balsamic Vinegar
to taste - Salt and Pepper


  • Combine all the ingredients into a medium size bowl and mix well.

  • Season well with Salt and Pepper.

Yield:  1 cup

Copyright © 2003 - 2006 The Family Kitchen All Rights Reserved.
All trademarks and brands are property of their respective owners.
Use of this website constitutes acceptance of the Terms of Use and Privacy Policy.