COOK'S CORNER BRUSCHETTA, CHEESECAKE FACTORY-STYLE.

Byline: Natalie Haughton Food Editor

In response to a recipe request from Ida Stanish of Northridge for bruschetta, we're including a facsimile of one we copied from the Cheesecake Factory some time ago. Although Stanish wanted a recipe like that served at Angelo's Ristorante Italiano in Chatsworth (which we haven't tried), we're hoping this one may be similar.

Most tomato bruschettas are variations on a theme - and many of them we've sampled in restaurants are similar. This version is delicious - tasters always give it a thumbs up. Give it a whirl.

For those looking for another good appetizer for patio (or indoor) parties, we're repeating a favorite - a copycat version of the Spinach Cheese Dip from Houston's (locations in Woodland Hills and elsewhere in the Southern California area). It's goes together in minutes with a little assistance from the microwave oven. Every time I serve it, it rates raves - and one of my son's friends can't get enough of it.

BRUSCHETTA

2 cups finely diced tomatoes (about 5 to 6 plum tomatoes - squeeze out seeds and most of juice before dicing)

1/3 cup finely diced red onion

3 tablespoons finely chopped fresh basil

1 small clove garlic, crushed through a press OR minced

Extra virgin oil

1/2 to 1 teaspoon balsamic vinegar (optional)

Seasoned salt and pepper to taste

6 (3/4- to 1-inch thick) diagonally cut slices sourdough OR French bread (from a baguette OR flute)

In a medium stainless steel or glass bowl, combine tomatoes, red onion, basil, garlic, 1 to 1 1/2 tablespoons extra virgin olive oil and balsamic vinegar. Toss gently to mix. Stir in seasoned salt and pepper to taste.

Brush both sides of bread slices with olive oil and place on a foil-lined baking sheet. Toast under preheated broiler 8 inches from heat source about 2 minutes per side, until light golden.

Spoon tomato mixture onto toast slices and arrange slices attractively on a serving plate or platter. Or spoon tomato mixture into a small bowl or souffle dish and place in center of serving plate surrounded by toast slices. Makes 3 to 4 servings.

SPINACH CHEESE DIP

2 (10-ounce) packages OR 1 (16-ounce) bag frozen chopped spinach, cooked in microwave oven and drained well

3 cups shredded Jack cheese

1/2 cup grated Parmesan cheese

1/2 cup whipping cream

Garlic pepper and few drops hot sauce to taste

1/4 cup finely chopped canned artichoke hearts (be sure they are rinsed and well drained before chopping) (optional)

Tortilla chips

Drain cooked spinach and then squeeze out excess moisture. Set aside.

In a microwave-safe glass bowl, combine Jack cheese, Parmesan cheese, cream and spinach. Microwave on high power 4 to 5 minutes, stirring every minute, until cheese is melted and mixture is smooth. Season to taste with garlic pepper and hot sauce. Stir in artichoke hearts. Serve warm with tortilla chips. Makes 6 appetizer servings.

Can you help

If you have recipes that can help this reader, please send them along to us at the address below to share in a future column.

I'm looking for a recipe to use for dipping French or sourdough bread slices into. It contains olive oil, herbs, garlic, etc., but I don't know the exact herbs or amounts of other ingredients. Does anyone have a recipe for this bread dip?

- Mrs. J.B. Carlson

Reseda