Wednesday, July 11, 2007



Summer is a time for great tomatoes and basil...and when I think of tomatoes and basil, I think of bruschetta. I often serve it up with an assortment of salads and other appies for a nice light dinner on the deck.

Adapted from Canadian Living

1 french baguette
olive oil
garlic clove (split in 1/2)

Cut the baguette diagonally into 12 slices. Brush each slice lightly with olive oil . Under the broiler, toast the slices so they are golden brown, turning once. Remove from oven and rub each slice with the garlic clove.

In a bowl, combine:
1 1/4 cups seeded and chopped Roma tomatoes (they are meatier)
2 tsp olive oil
1/4 tsp each salt and pepper
1 clove garlic, minced
1 tbsp minced fresh basil
1 tbsp fresh Parmesan cheese (not the imitation-it pays to get fresh here)

Mound about 1 tbsp of topping onto each toast and serve.

Makes 12

**personally I find that 1 long baguette is enough to make 24, thereby doubling the topping. I don't like my bread to be too thick on these. You can judge for yourself. Sometimes I may pop the other half of the baguette in the freezer and make more bruschetta the next day, as they are best consumed right after making them.
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