This recipe for Garlic Tomato Bruschetta, by Brenda Pond, is from The Cranmom Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/4 c. olive oil 3 T chopped fresh basil 3 minced garlic cloves 1/2 tsp. salt 1/4 tsp. pepper 4 medium diced tomatoes 2 T grated Parmesan cheese 1 loaf unsliced French bread
In a bowl, combine oil, basil, garlic, salt, and pepper. Add tomatoes and toss gently. Sprinkle with cheese. Refrigerate for at least 1 hour. Bring to room temperature before serving. Cut bread in to 24 slices; toast under broiler until lightly browned. Top with tomato mixture and serve immediately.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.