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Basic Bruschetta
(Bruschetta di Morea)

This is one of my favorites.... Bruschetta (pronounced "broosketta") is essentially toasted bread with toppings, but becomes a uniquely Italian appetizer when properly prepared. In each region of Italy you will find different ingredients for the toppings, but the basics are used here.
Bruschetta is the dish that brings to life the differences of fine olive oil, so try it with several different brands to find the one you prefer. In Toscana, a more refined version becomes Crostini, the little toasts with toppings of chopped liver and such.
Essential ingredients:
Good Italian bread -- Sweet or fruity extra virgin olive oil -- the olive oil really makes a difference in this recipe, so if you don't have good oil, don't bother.
Ripe, fresh tomatoes -- Flavorful tomatoes are the topping, so look for nice red Roma type or the common round tomatoes. Homegrown of any type will do. Meaty tomatoes are best, but don't use the giant beefsteak type. If you don't have good tomatoes because you will be disappointed. HA!
Garlic -- of course. Cut several cloves in half just before using.
Chop the tomatoes into small pieces, but do not mince and do not leave large slices. Place in a medium bowl. The pieces should be of a size that you can spoon onto the bread, about 1/4 inch.
Add a bit of oil and mix with the tomatoes. The amount of oil to add is that which will make the juice slightly yellow in color. A little salt and pepper can be added as you like. Add the secret ingredient now if you know what it is.
Grill the bread on an outdoor grill until both sides are slightly toasted. Some people like to drizzle oil onto the bread before grilling to give it a little more golden color. Your choice...
As you take the bread off the grill, rub with cut cloves of garlic on one side so that the flavor goes into the bread, but don't overdo it if you have to kiss somebody you don't know later.
If the slices of bread are large, you may choose to cut them in half, but otherwise, spoon the tomatoes over the slices and serve, or let the guests do their own spooning.
Note: If you don't have an outdoor grill, use the toaster or oven. The fresher the ingredients and the better the oil, the happier you will be with the result.

Apricots, Natural Health Food That's Grown on Trees
The Apricot was first discovered growing wild on the mountain slopes in north central and north western China where it has been cultivated for 4000 years. Through the centuries seeds were brought into central Asia and then, following Alexander the Greats military expeditions through that area, into the Middle East. From there apricots spread to Greece and Italy, becoming known in these countries in the first century BC.
Spanish explorers are credited with introducing apricots to California where they were planted in the gardens of Spanish missions. In 1792, in an area south of San Francisco, the first major production of apricots was recorded.The 1910 U.S. census records reported that 96.4% of all apricots grown in the United States were produced in California.
The fruit which ripens in the Southern Hemisphere between November and January depending on variety and growing region is a drupe. It has a thin outer, downy skin enclosing edible yellow flesh. Skin of the fruit often has a red blush. This flesh which is very sweet is most tasty when allowed to ripen on the tree
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Each fruit contains a single, large smooth compressed stone. Contained within the stone is a kernel. Kernels of some varieties are edible while others are bitter, and used in making of oils, perfumes, cosmetics, and medicinal.
Apricots are picked from May to early July depending on harvest conditions.
Look for plump, fairly firm fruit with an orange-yellow to orange color.
• Fully ripe fruit is soft to the touch, juicy and should be eaten as soon as possible.
• Keep apricots cool to prevent over ripening. Store ripe in the refrigerator for up to a week.
• Place hard apricots in a paper bag and let ripen for a day or two.
• To freeze fresh apricots, simply half the fruit and place on baking sheet until frozen. Then pack in a plastic freezer bag.
Grown primarily in California, apricots are known to be rich in beta-carotene (Vitamin A), and are a powerful source of disease-fighting anti-oxidants. Apricots also provide Vitamin C, iron, potassium and fiber among other nutrients. .... But most of all, THEY TASTE JUST WONDERFUL!

Fresh Apricot Snack Poppers
They've been 4000 years in the making, Apricots found their way from China to California to your kitchen!

4 oz cream cheese, softened
12 fresh apricots, halved 1/2 cup pistachios, finely chopped
Stir cream cheese until smooth; pipe or spoon into apricot halves.
Sprinkle tops with pistachios.
Serve as an appetizer, snack, or dessert.
Makes 12 servings.