Ingredients

Bruschetta Trio
21 slices batard or good French bread , sliced 1 inch thick
1/2 cup olive oil
3 cloves garlic
1 cup goat cheese , softened
1 cup Olive Tapenade (recipe follows)
1 cup roasted peppers , store-bought
7 white anchovies
1/2 cup garlic aioli
7 pedals Confit Tomatoes (recipe follows)
7 slices Parmesan cheese
1/4 cup balsamic vinegar

Black and Green Olive Tapenade
1 cup nicoise olives , pitted
1 cup small green French olives (picholine), pitted
1/4 cup Oven-Dried Tomatoes , drained (recipe follows)
1 Tbsp. capers
1 clove garlic
1 anchovy fillet
1/2 Tbsp. chopped fresh basil leaves
1/2 Tbsp. chopped fresh thyme leaves
1/2 Tbsp. chopped fresh flat-leaf parsley leaves
1/4 Tbsp. chopped fresh oregano leaves
1/4 cup extra-virgin olive oil

Oven-Dried Tomatoes
12 medium Roma tomatoes (2 pounds)
1/2 cup extra-virgin olive oil , plus additional as needed
1 tsp. minced fresh thyme leaves
6 cloves garlic , crushed
1/2 tsps. kosher salt
1/4 tsp. freshly ground black pepper
1/2 tsp. sugar

Description

Wolfgang Puck's Recipe For Bruschetta Trio.

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