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Artichoke, Olive And Tomato

8 half inch thick slices of Italian Bread, 2 -3 days old
2 cloves Garlic
1/3 - 1/2 c Extra Virgin Olive Oil
1 (6 1/2 oz) jar of prepared Artichoke Hearts
6 Kalamata Olives
6 Cerignola Olives (green)
4 Roma Plum Tomatoes
2 tbsp fresh Oregano Leaves
1 tbsp Extra Virgin Olive Oil
Black Peppercorns

Drain the liquid from the artichoke hearts and dice. Slice away the kalamata and cerignola olive flesh from the pits and chop fine. Quarter and then quarter again the Roma plum tomatoes. Combine the artichokes, olives, plum tomatoes, and fresh oregano. Add one tablespoon extra virgin olive oil, peppercorns to taste, and toss lightly. Peel one or two cloves of garlic. Charcoal grill, broil or toast Italian bread slices.  Rub garlic back and forth over the entire surface of the bread slices. Drizzle extra virgin olive oil onto each slice, or using a pastry brush, spread the olive oil onto each slice. Sprinkle with sea salt to taste. Spoon the artichoke, olive, and tomato mixture onto each slice.     

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Dandelion Greens And Pancetta

8 half inch thick slices of Italian Bread, 2 -3 days old
4 cloves Garlic
1/3 - 1/2 c Extra Virgin Olive Oil
2 tbsp Olive Oil (for frying)
6 c Dandelions (packed)
1 tsp Salt
4 slices Pancetta
Black Peppercorns

Lightly fry pancetta (diced) in one tablespoon of olive oil until slightly browned. Remove and drain on paper toweling. Wash and cut dandelions into two inch lengths. Make a soffritto: fry two large cloves of garlic in one tablespoon of olive oil on low heat until they become soft and only lightly browned, about 5 or 6 minutes. Remove from heat and let cool for five minutes. Then put the oil and garlic into a four quart pot. Add one half cup of water and one teaspoon of salt. Add the dandelion greens. Cook covered on medium-high until soft, about ten minutes. Remove and drain the greens in a colander. Squeeze out most of the juice using the bottom of a soup bowl or a large spoon. Peel one or two cloves of garlic. Charcoal grill, broil or toast Italian bread slices.  Rub garlic back and forth over the entire surface of the bread slices. Drizzle extra virgin olive oil onto each slice, or using a pastry brush, spread the olive oil onto each slice. Spread the cooked greens onto each slice. Top with chopped pancetta. Add peppercorns to taste.

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Orange And Anchovy

8 half inch thick slices of Italian Bread, 2 -3 days old
1 or 2 cloves Garlic
1/3 - 1/2 c Extra Virgin Olive Oil
3 seedless Navel Oranges
2 tbsp Extra Virgin Olive Oil
1 can (2 oz) Anchovy fillets, drained
2 tbsp Balsamic Vinegar
Black Peppercorns

Peel and cut seedless oranges into thin slices, about a quarter of an inch. Marinate for two hours in their own juice, two tablespoons of extra virgin olive oil, and a generous amount of freshly ground black peppercorns. Peel one or two cloves of garlic. Charcoal grill, broil or toast both sides of bread slices. While slices are still hot, rub garlic back and forth over the entire surface, including crust. Drizzle extra virgin olive oil onto each slice, or using a pastry brush, spread the olive oil onto each slice. Drain the oranges, and place two or three slices onto each piece of toast. Sprinkle the oranges with two tablespoons of balsamic vinegar. Add two or three anchovies, placed diagonally on each slice. Sprinkle with freshly ground peppercorns if desired.     

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Pepper Rainbow

8 half inch thick slices of Italian Bread, 2 -3 days old
1 or 2 cloves Garlic
1/3 - 1/2 c Extra Virgin Olive Oil
1 ea Green, Red, Yellow, Purple Bell Peppers
1/2 c Light Olive Oil (for frying)
Sea Salt

Halve the peppers and remove the stems and seeds. Then slice them into thin strips, about one inch wide. Wash, drain and pat dry with paper toweling. Fry on medium-high heat in one half cup of light olive oil until soft and lightly browned. Peel one or two cloves of garlic (uncrushed.) Charcoal grill, broil or toast both sides of 8 slices of bread. While the slices are still hot, rub the garlic back and forth over the entire surface, including the crust. Combine the olive oil left over from frying the peppers with the extra virgin olive oil and drizzle onto each slice, or using a pastry brush, spread the oil mixture onto each slice. Place the strips of fried peppers, grouping them by color, onto each slice to create a rainbow effect. Refrigerate any of the remaining peppers for future use. Add sea salt to taste.