Bruschetta With Two Festive Toppings

Standing Stone Brewing Company Chef Eric Bell says both of these toppings are really great with sourdough artisan style bread that is cut, dredged in garlic olive oil, sprinkled with parmesano and fired in an oven at 500 degrees or more till crispy.

Heirloom Tomato & Feta Salsa

INGREDIENTS:
2 large heirlooms tomatoes (or roma), juice removed & diced ¼"
1/2 red onion, diced ¼"
1-2 Tablespoons fresh thyme minced
1-2 Tablespoons fresh basil chiffonade
½-1 Tablespoon minced fresh garlic
¼-1/3 cup extra virgin olive oil
¼-1/3 cup Spanish sherry vinegar (12 years old- yes, you can find it!)
Salt (coarse sea salt is best) & pepper (coarse fresh grind) to taste
6-8 oz feta cheese

METHOD:
Incorporate all ingredients except salt in a big enough bowl (feta is salty- it's good to taste first, and only salt as you need)

ARTICHOKE AND CHEESE
Ingredients:
12 oz chevre goat cheese
8 oz cream cheese
16 oz sour cream
1 can artichoke hearts with water
6-8 oz shredded parmesan cheese
1 c chopped fresh spinach
1-2 cloves minced garlic
Salt & pepper to taste

Method:
In a mixer, using the paddle, incorporate all ingredients except artichoke hearts. Mix on medium speed for 2-3 minutes. When smooth, add artichoke hearts and mix on low for 1 minute.