The vineyard is beginning to flower. The tiny bud clusters are blooming with miniscule white blossoms. Their sweet smell fills the vineyard and I had to take an allergy pill on Saturday as I pulled suckers on the trunks and culled rogue shoots. Grapes self-pollinate and the wind and gravity will begin that process, resulting in small clusters of berries we all recognize as grapes.

I gave a few vineyard tours this weekend. I love talking about the vines and I am delighted when visitors show interest in the growing cycle. Most people don’t realize that, like other plants, grapes create a flower that is pollinated and then produce seeds surrounded by fruit. Even fewer people have actually seen a grape cluster in bloom.

Last week my winery participated in Savor the Flavor, bringing appetizers to the food-sampling event. One of the appetizers, bruschetta, can be confusing to some. In Texas, it is usually mispronounced as broo-shedda.

But in Italian, the “ch” has a hard “k” sound, not a soft “sh” sound. So when I pronounce it correctly, some people find it confusing.

I’ve also found that most people think the tomato topping is the bruschetta. That’s not correct. The word is derived from the Italian word bruscare which means “to roast over coals.” Bruschetta is really toasted bread, usually rubbed with garlic cloves and a drizzle of olive oil. In Italy it may be topped with chopped tomatoes if they are in season. However, it is a simple side dish, similar to garlic bread.

That being said, like most Americans, I love adding my own flair. Sometimes the toppings are robust enough to make that side into a meal. Below are a couple of my favorite toppings for bruschetta.

Bruschetta with Tomatoes and Feta Cheese
1 Tbsp. olive oil
1 pint red grape tomatoes, quartered
1 pint yellow grape tomatoes, quartered
1 bunch green onions, chopped
4 oz. feta cheese, crumbled
2 Tbsp. Greek Seasoning
Salt and pepper, to taste
Toasted baguette, sliced

Pour olive oil into a medium bowl. Add tomatoes and onions, sprinkle with feta and Greek seasoning. Stir until blended. Taste and adjust seasonings. Serve with the baguette slices.

Bruschetta with Eggplant
1 medium eggplant, peeled and cubed
1 tsp. Kosher salt
1 tsp. cracked black pepper
6 Tbsp. olive oil, divided
1 onion, diced
1 tsp. red pepper flakes
3 tsp. minced garlic
1/2 c. Kalamata olives, cut in half
1/4 c. capers, drained
1 c. roasted red peppers, chopped
3 Tbsp. Balsamic vinegar
3 Tbsp. fresh parsley, chopped
1 Tbsp. fresh oregano, chopped
1 loaf French bread

Toss eggplant with salt, pepper and 2 Tbsp. olive oil. Roast in a 450-degree oven for 15-20 minutes until the edges are almost charred. Remove and let cool.

In a large pan, sauté onions in 2 Tbsp. olive oil until softened. Add garlic and red pepper flakes. Continue to cook until the onions and garlic brown, but do not burn.

In a large bowl, combine eggplant and onion mixture with olives, capers and peppers. Whisk Balsamic vinegar and the remaining 2 Tbsp. of olive oil with the parsley and oregano. Pour over vegetables and toss to combine. Cover and refrigerate for at least 25-30 minutes to let the flavors meld.

I prefer to let the mixture come to room temperature before serving. So pull it out of the refrigerator about 30 minutes early. Then plop a large scoop on each slice of toasted French bread.