2006-10-07 / News

From the Chef...

Bruschetta Mix Makes Great Outdoor Appetizer

Chef Derek Downing displays Chippewa Hotel Waterfront's most popular cold appetizer - a serving of brushetta mix. Chef Derek Downing displays Chippewa Hotel Waterfront's most popular cold appetizer - a serving of brushetta mix. A serving of bruschetta mix from Chippewa Hotel Waterfront enhances dining experience at the hotel, which offers an outdoor patio view of the Island's Haldimand Bay for patrons, said Chef Derek Downing.

The meal is excellent for an appetizer before lunch or dinner and, for some, makes a light meal in itself.

"It's our most popular cold appetizer," said Mr. Downing, 27, originally from Mackinaw City. "It's a great starter before a meal because it cleanses the palate with the tomato and sauces like vinegar that's in it." Ingredients 12 diced Roma tomatoes   2 tablespoons of minced garlic   2 tablespoons of fresh basil   1 cup of minced kalamata olive   1 tablespoon of kosher salt   1 tablespoon of balsamic vinegar   1 tablespoon of olive oil   1 cup of minced red onion

Preparation

Combine all the ingredients and mix it up by hand. The mix is best served with grilled ciabatta bread that is available at most stores. Garnish it with fresh shredded parmesean cheese.

Return to top

Click here for digital edition
2006-10-07 digital edition