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Bruschetta TrioFrom chef and author Wolfgang Puck February 27, 2004 
Celebrity chef Wolfgang Puck created dishes fit for the stars for the 2004 Governors Ball following the Academy Awards ceremony. It's Puck's eighth year on the job. Here are the recipes for the dishes he's serving the stars.Ingredients Directions Lightly oil the bread on both sides and grill. Rub the bread with the garlic cloves. Spread soft goat cheese on 7 pieces of bread and top with olive tapenade. Spread soft goat cheese on 7 pieces of bread top with roasted peppers and white anchovies. Spread garlic aioli on 7 pieces of bread. Place confit tomato on top and then Parmesan. Drizzle olive oil and aged balsamic vinegar on each piece. Confit Tomato Blanch tomatoes in boiling salted water for 15 seconds. Shock in ice water. Peel and quarter tomatoes and remove the seeds with a knife. Place on a sheet pan; cover halfway with olive oil. Season each piece with salt and sugar. Roast in a 225° F. oven for 20 minutes Black and Green Olive Tapenade Ingredients Directions In a food processor, combine all the ingredients, except the olive oil. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil. Refrigerate in a covered container. Spread on homemade croutons (recipe follows). Yield: makes 1 heaping cup. Recipe courtesy Wolfgang Puck, Pizza, Pasta & More!, Random House, 2000 Oven-Dried Tomatoes Ingredients Directions Preheat the oven to 250 degrees F. In a pot of boiling water, blanch tomatoes. Drain and refresh in ice water. Drain. Peel, core, cut into quarters, and remove seeds. Line a baking tray with parchment paper and arrange the tomato quarters on the tray, cut side down. Drizzle generously with olive oil. Sprinkle with thyme and garlic. In a small bowl, combine salt, pepper and sugar, and sprinkle evenly over the tomatoes. Bake until the tomatoes begin to shrivel, about 1 hour. When the tomatoes are cool enough to handle, transfer to a container. Pour olive oil over and cover the container. Refrigerate and use as needed. Yield: Makes 1 1/4 cups. Recipe courtesy of Wolfgang Puck, copyright 2004.
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