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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Bruschetta Recipe

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This recipe for Bruschetta is from The Wilkin Family Cookbook Project, 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 diced tomatoes (primo), drained
1 clove garlic, minced (about 1 teaspoons)
1/4 c extra virgin olive oil
1 tbs parmesan cheese
6-8 fresh basil leaves, thinly sliced* or chopped
3/4 teaspoon sea salt, more or less to taste
1/2 teaspoon freshly ground black pepper, more or less to taste
1 baguette French bread or similar Italian bread
Directions:
Directions:
Preheat oven to 450°F (230°C) with a rack in the top slot of the oven.

Toss tomatoes them with garlic, olive oil, vinegar, basil, cheese

Stir in the thinly sliced basil and add salt and freshly ground black pepper, adding more to taste. Note, tomatoes love salt; you may need to add more than you expect.

Toast the baguette slices: Use a bread knife to slice the baguette on the diagonal making half-inch thick slices. Brush one side of each slice with olive oil (a pastry brush helps here) and place olive oil-side down on a baking sheet or roasting pan.The baguette slices will toast best in the top rack of your oven, so you may need to work in batches to toast them all.

Flip over, rub with garlic, add 1 or 2 tsp tomatoes mixture. Top with more cheese if desired, broil till hot, for 5 to 6 minutes until lightly browned around the edges.

 

 

 

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