A Feast Fit for Oscar

It’s almost here, the biggest Sunday of the year! The musical performances, the blood and sweat of competition, fans brawling over the opponents. Yes, that’s right...I’m talking about the Oscars! (Fooled you, didn’t I? You thought I was going to say the Westminster Dog Show, right?)

I know I’m in the minority here, but I don’t really care about the Super Bowl. I used to at least enjoy the food served at this most American of all holidays, but now that I no longer eat Buffalo Wings or Doritos, football has lost all its allure for me. Oscar Sunday has always been more enticing: the over the top gowns, the general merriment, the snarky comments from Joan Rivers and Isaac Mizrahi, and the extemporaneous acceptance speeches. It’s all so much more fun than watching men crush each other; although seeing Colin Firth tackle Jesse Eisenberg for the Best Actor award would be awesome! And just as people carefully plan their Super Bowl menus, crafting dozens of sliders and broiling stuffed potato skins, I pay thoughtful attention to my Oscar menu. Over the years we’ve developed an hors d’oeuvres tradition, preparing canapés and drinking champagne between the major awards. Everything from pot stickers to mini tacos to lettuce cups have found their way to the Oscar table. But, this year I decided to go for a more cohesive theme: bruschetta. A trio of crostinis on tangy walnut bread provides a festive and simple Oscar night dinner.

For all three recipes, slice your favorite bread, brush with olive oil, and broil until the top is golden and crispy.

Tomato and Basil Bruschetta

3 cups tomatoes, dices
1/4 cup basil, chiffonaded
1 clove garlic, crushed
2 tablespoons olive oil
2 tablespoons lemon juice
salt and pepper

Combine all the ingredients in a small bowl. Taste for salt and pepper. Serve immediately, or refrigerate for later.

White Bean Bruschetta

1 tablespoon olive oil
1/2 carrot, minced
1/2 onion, minced
1 clove garlic, crushed
1 teaspoon thyme, chopped finely
1 small can white beans, drained and rinsed
1/2 cup water
salt and pepper

Heat the olive oil in a small pot. Add the onion and carrot, and sauté until tender, about 7 minutes. Add the garlic and thyme, and sauté for 2 to 3 minutes. Add the beans and water. Bring the pot to a boil, then simmer for 10 minutes, or until thick and creamy. Taste for salt and pepper. Serve immediately.

Kale Bruschetta

1 tablespoon olive oil
1/2 carrot, minced
1/2 onion, minced
1 clove garlic, crushed
1 bunch dinosaur kale, de-ribbed and chopped
1/4 cup water
salt and pepper

Heat the olive oil in a small pot. Add the onion and carrot, and sauté until tender, about 7 minutes. Add the garlic and sauté for 2 to 3 minutes. Add the kale and water. Bring to a boil and simmer, covered, for 3 to 5 minutes, until the kale is tender and the liquid is absorbed. Season to taste with salt and pepper. Serve immediately.