Bruschetta Bar Recipe

• 2 x loaves of crusty Italian or possibly French bread
• 2 x garlic cloves
• 1/2 c. extra-virgin extra virgin olive oil
• 2 lrg shallots sliced thin
• 1 Tbsp. extra-virgin extra virgin olive oil
• 2 c. minced seeded vine-ripened tomato Salt to taste Freshly-grnd black pepper to taste
• 2 ounce ricotta salata or possibly feta cut fine dice
• 2 Tbsp. chopped fresh chives or possibly to taste
• 2 tsp balsamic vinegar or possibly to taste
• 1 1/4 lb arugula, spinach, or possibly escarole
• 6 x garlic cloves chopped, and mashed to a paste with
• 1/2 tsp coarse salt
• 2 Tbsp. extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
• 1/2 c. coarsely-shredded mozzarella
• 1/4 c. extra virgin olive oil
• 3 1/2 c. unpeeled eggplant in 1/4" dice (abt 1 1/4 lbs)
• 3/4 c. finely-minced onion
• 3/4 c. finely-minced celery
• 1/3 c. minced pitted green olives
• 3 Tbsp. minced liquid removed bottled capers
• 1/4 c. red-wine vinegar
• 1 1/2 Tbsp. sugar or possibly to taste
• 3 Tbsp. golden brown raisins (optional)
• 3 Tbsp. pine nuts toasted lightly
• 3 x plum tomatoes, cut 1/4" dice
• 1/4 c. finely-minced flat-leafed parsley Salt to taste Freshly-grnd black pepper to taste

Directions