Tomato bruschetta w/ fresh basil
16 Slices
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Tomatoes, diced |
| ¼ | cup | Chopped fresh basil, lightly packed |
| 1 | Garlic clove, minced | |
| 1 | Half loaf French or Italian bread or 1 French baguette | |
| 1 | large | Garlic clove, halved |
| 1 | tablespoon | Olive oil |
| 2 | tablespoons | Freshly grated parmesan (optional) |
Directions
In bowl, combine tomatoes, basil, minced garlic, and salt and pepper to taste; let stand for 15 minutes or cover and refrigerate for up to 4 hours. Slice bread in 1"-thick slices. Place on baking sheet and broil until lightly browned on each side. Rub cut side of garlic clove over one side of bread; brush with olive oil. Spoon tomato mixture over top. Sprinkle with Parmesan (if using). If tomato mixture has been refrigerated, broil brushchetta for 1 minute. Makes about 16 slices. Source: Lighthearted Everyday Cooking; Anne Lindsay.
MM by Lyn.