Mom's Tomato Basil Bruschetta

Mom's Tomato Basil Bruschetta
Mom's Tomato Basil Bruschetta

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Crusty Italian bread or baguette (This recipe made enough for 8 large slices Italian)

  • Tomatoes—I used cherry tomatoes, quartered. Could use 6 Roma or plum tomatoes, chopped or thinly sliced

  • 1

    c. mozarella cheese, shredded

  • 1

    large clove garlic, crushed (Can use the bottled stuff)

  • 1-1 1/2

    c. fresh basil

  • 1/2

    c. Extra virgin olive oil

  • 1/4

    c. Parmesan cheese

  • Salt & Pepper to taste

  • Balsamic vinegar (optional)

Directions

Wash and pat dry basil Pulse in food processor. Pulse in food processor. Add parmesan cheese, olive oil, and garlic and pulse until combined. Can season with S & P. Preheat oven to 375. Chop tomatoes and slice bread. Spread bread with butter and sprinkle lightly with garlic salt. Put bread on cookie sheet and toast in oven about 3-5” until getting “toasty” and brown around the edges. Remove from oven. Set oven to broil. Layer bread with pesto, tomatoes, and mazerella cheese. Broil for about 2-4” until cheese melts—watch closely. Can sprinkle each slice with a few drops of balsamic vinegar or can serve with balsamic vinegar or a vinegarette. Yummo!

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