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Bruschetta Recipe

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This recipe for Bruschetta is from The Hostetter 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:  
3 firm roma tomatoes, finely diced (about 1 ½ cups)
1 T. minced fresh basil
2 tsp. minced garlic
2 tsp. diced marinated sun-dried tomatoes
2 tsp. extra virgin olive oil
1 tsp. balsamic vinegar
¼ tsp. salt
9-10 slices ciabatta (or Italian) bread
1 T. grated Parmesan cheese
pinch dried parsley flakes
Directions:
Directions:
1. Toss diced tomatoes with basil, garlic, sun-dried tomatoes, olive oil, vinegar, and salt in a medium bowl. Cover and chill 1 hour.
2. When you are ready to serve the dish, preheat oven to 450º F.
3. Combine Parmesan cheese with dried parsley in a small bowl. Arrange the bread slices on a baking sheet. Sprinkle a couple pinches of the Parmesan cheese mixture over each bread slice. Bake for 5 minutes or until the bread starts to crisp.
4. Pour tomato mixture into a serving dish (strain off the liquid), and serve it up alongside the toasted bread slices.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
I only use the roma tomatoes (no sun-dried tomatoes) and it is some of the best Bruschetta we have ever had! We like to add extra garlic too!

 

 

 

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