Bruschette

One of my kitchen staples is bread loaf - baguette, sourdough, rye bread, ciabatta......Their rustic crust helps retain the moisture in the bread, and so they are always good to sleep in my refrigerator for weeks, and still being fresh when I want them.

We would usually think of our sleepy bread when we feel hungry between meals, i.e. too late for lunch but too early to dinner. It goes perfectly delicious with toppings of salami, sun-dried tomato, and swiss cheese. Grill it before or after the toppings are both fantastic.

For patio or outdoor lunch on weekend, I would spend a little more time to make various impromptu toppings by using whatever I have in my kitchen.

(covers 4 -6 slices)
Bread Toast
1 loaf of stale bread, cut into 1/2" slices
some olive oil
1 large clove garlic, peeled and cut in half

Drizzle olive oil on the bread slices. Grill or toast until lightly brown. While they are still hot, rub them gently with the cut side of the garlic. Finish with your favorite toppings.

Roasted Pepper and Olive Topping
1 onion, finely sliced
1 red pepper, seeds removed and chopped in chunks
10 olives (black or green), pitted and chopped in small chunks
1 teaspoon of oregano
1 tablespoon oil
a pinch of salt and pepper to taste

Preheat oven to 400F. Toss the red pepper with olive oil in a baking tray and roast for 30 minutes. Remove and allow to cool. Finely chopped and set aside. 

Heat olive oil and cook onion with salt and pepper until very soft and brown. Around 8 minutes. Stir occasionally to avoid burning. Add in red pepper, olives and oregano. A little more mix and it's ready to go.
 
Spinach and Pepperoni Topping
a bunch of baby spinach
2 roll of pepperoni stick, coarsely sliced
1 tablespoon oil

Cook spinach in boiling water until soft, around 2 minutes. Drain and squeeze any excess water. Briefly chopped and put aside. Pulse pepperoni with olive oil in food processor until spreadable. Spoon-mix pepperoni and spinach until and served.