Recipes: The Bread Spread - Cool & Quick Summer Meals

Grilled vegetables are a wonderful alternative to meats on the barbecue. When you combine them with spirited artisan bread, they're a luscious, hearty summer treat.

Bruschetta is the term for a versatile Italian toast that can be topped with any variety of grilled veggies. Grilling requires intense but steady heat. If you are using coals let them burn for about half an hour before putting bread and vegetables on. A special barbecue tray helps keep small pieces from falling in the fire.

To make bruschetta, grill slices of crusty Italian bread until lightly toasted. Drizzle with olive oil, and rub with a little minced garlic, coarse salt, and pepper. Top with one of the following:

• Portabella mushrooms brushed with olive oil and grilled whole.
• Eggplant, Zucchini, or Summer Squash. Depending on width of the vegetable, halve lengthwise or cut into three-eighth inch rounds, brush with olive oil and grill. Drizzle with balsamic vinegar.
• Red Peppers: cut into long, two inch wide strips, grilled for about three minutes on each side, and drizzled with olive oil and vinegar.

You can also top the bruschetta with a mixture of chopped fresh tomatoes, olive oil, and basil, or make the following delicious bruschetta with white beans:

• 1 medium tomato, diced
• 1 cup arugula, coarsely chopped
• 2 garlic cloves, minced
• 2 T extra virgin olive oil
• 1 tsp balsamic vinegar
• 1/4 cup red onion, minced
• 2 cups cooked white beans
• 1/2 cup water
• 1 T fresh thyme, chopped
• 10 slices bruschetta, grilled

1. In a small bowl combine tomatoes, arugula, vinegar, garlic, and 1 tsp of the olive oil; set aside.
2. In a large saucepan over medium heat cook the onions in 1 T of the olive oil until tender. Stir in the beans, water and thyme; cook, stirring frequently, for 8-10 minutes, or until the liquid has evaporated.
3. Transfer the bean mixture to a food processor or blender and process until smooth.
4. To serve, spread the slices with the bean purée and top with the tomato mixture.

As yummy as fresh-baked artisan bread is, it grows stale fast. What do you do with stale artisan bread? Do what the Italians have done for centuries and make panzanella, a delicious salad that incorporates chunks of toasted bread.

• 1 8-oz bag well washed baby spinach leaves
• 2 oz fresh basil leaves
• 1 large loaf coarse textured Italian bread (such as ciabatta )
• 3-4 pounds ripe tomatoes
• 4 cloves garlic, minced
• 1/2 cup extra virgin olive oil
• 1/3 cup red wine vinegar or balsamic vinegar
• 1 fresh jalapeno chile, seeded and minced
• 1 12-oz jar roasted red peppers, cut into strips
• 1 cup oil-packed olives (such as Niçoise), pitted
• 1/4 cup capers, drained
• 4 oz anchovy fillets, drained

1. Cut bread into 1-inch chunks and put into an 11''x17'' roasting pan. Bake in a 350&Mac251; oven until chunks are golden and soft parts of bread are crisp, about 30 minutes, stirring occasionally (you can do this on the grill if you prefer).
2. Cut tomatoes into 1-2 inch chunks and place in a large bowl. Scoop juice from cutting board into bowl and add garlic, oil, vinegar, chile, and salt and pepper to taste.
3. Gently mix tomatoes with bread, red peppers, and olives. Let stand for at least 15 minutes, stirring occasionally, to allow bread to soften. Gently mix in spinach and basil. Garnish with capers and anchovies.

Here's a Middle-Eastern version on the same theme:

• 4 pita rounds, torn into one- or two-inch pieces
• 2 cucumbers, peeled, seeded and diced
• 2 tomatoes, diced
• 2/3 cup canned garbanzo beans, drained
• 1/2 cup lemon juice
• 1/2 cup fresh mint leaves, chopped
• 1/2 cup fresh cilantro, chopped
• 1/2 cup fresh dill, chopped
• 1/3 cup extra virgin olive oil
• 1/4 cup Kalamata olives, pitted
• 6 romaine lettuce leaves, thinly sliced
• 3 scallions, thinly sliced
• 3 garlic cloves, minced
• 1 tsp salt
• 2/3 cup plain yogurt

1. Preheat oven to 400 degrees F. Place torn pita bread on baking sheet and bake until lightly toasted, about 5-10 minutes. Transfer to large bowl and cool.
2. Mix all remaining ingredients together in a large bowl and then toss with bread. Serve on salad plates with a dollop of yogurt.