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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Tomato-Basil Bruschetta Recipe

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This recipe for Tomato-Basil Bruschetta is from Pathway Learning Community, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. chopped, peeled and seeded Roma tomatoes
½ c. snipped fresh basil
1 Tbsp. olive oil
2 tsp. minced garlic
¼ tsp. salt
¼ tsp. freshly ground black pepper
¼ c. butter, softened
1 tsp. minced garlic
1/8 tsp. salt
1/8 tsp. freshly ground black pepper
1 – 16 oz. loaf baguette-style French bread (3/4 inch diagonal slices)
½ c. shredded Parmesan or Romano cheese
Directions:
Directions:
Bread topping: In a medium bowl, toss together the chopped tomatoes, fresh basil, olive oil, garlic, salt, and pepper. Set mixture aside.

Garlic butter mixture: In a small bowl, stir together softened butter, minced garlic, salt, and pepper.

Evenly spread garlic butter on one side of the bread slices. Broil or grill until bread slices are lightly browned.

Top bread slices with tomato-basil topping. Sprinkle with cheese. Broil or grill until heated through, 3–4 minutes.

 

 

 

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