Spiedini Ristorante
Spiedini Ristorante

Assorted Bruschetta

Sicilian Tomato


  • 6 slices peasant bread sliced in half
  • 2 cloves garlic
  • 12 black olives (pitted)
  • 16 capers (preserved in salt and soaked for 24 hours)
  • 3 springs of oregano
  • ½ small onion
  • 2 plum tomatoes
  • Salt to taste
  • Black pepper from mill to taste
  • 2 oz. olive oil extra virgin

Method of Preparation:

Cut the tomatoes into small pieces ½ inch in size on a large cutting board. Mince the ½ onion and add that to the tomato with all of the other ingredients except the olive oil. Start to chop them very fine until it resembles a tartar. Blend half the olive oil into the chopped tomato mixture, then place aside.

Cut the bread in half and place in the oven or on the grill and start to toast. Make sure bread is toasted on both sides before removing from the oven. While it's still hot, rub the crust of the toasted bread with the peeled cloves of garlic on both sides. Make sure the oil from the garlic is released onto the bread. Lastly, with a knife, spread the tomato mixture onto the bread and drizzle with good extra virgin olive oil and serve.

Tuna and White Beans


  • 1 cup white water packed tuna
  • 1 cup cannelini beans or great northern beans
  • 12 tbsp. minced cloves
  • 1 oz. butter
  • 2 tbsp. virgin olive oil
  • 1 tbsp. basil
  • Salt and pepper to taste

Method of Preparation:

Place beans and tuna in food processor, add virgin olive oil, basil, salt and pepper. Toast or grill the bread and white still warm tuna. Rub crust lightly with whole garlic cloves and spread with mixture. Garnish with basil and chive.

Gustav Mauler — Certified Master Chef