Seafood Bruschetta, Serves 4
An elevated take on breadsticks and marinara, seafood adds an extra dose of sweet umami to this tomato-based topping. Fresh shellfish tastes, well, fresher, but if you can’t get to the market, open a can of tuna, clams, or anchovies. To make this vegetarian, you can swap out the surf medley for a can of chickpeas.

Ingredients:
1 16 oz can of tomatoes
A few springs of fresh thyme
1/2 pound or 1 to 2 cans of seafood of your choice. For anchovies, use a lighter touch — three or four fillets may be plenty.
5 cloves of garlic, sliced
1/2 loaf of focaccia or bread of your choice

1. Heat tomatoes in a small sauce pan.
2. Rinse and clean seafood. Place in a small pot, pour enough olive oil to cover, and add thyme and sliced garlic. Simmer on low for 15 minutes.
3. Combine tomatoes and seafood. Remove thyme and simmer for 5 more minutes to let flavors permeate. Stir occasionally. Season to taste.
4. Meanwhile, slice bread. Drizzle with olive oil, and toast for 6 to 8 minutes. Spoon mixture on bread and serve immediately.