Mom's Bruschetta

One of the best bruschetta recipes ever--might be a bit biased, though!

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Mom's Bruschetta

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    loaf french bread or baguette

  • 2

    TBSP olive oil

  • ½

    cup grated Parmesan cheese

  • "Olive Paste:"

  • 1

    cup pitted ripe olives, sliced

  • 2

    tsp. balsamic or red wine vinegar

  • 1

    tsp. capers, drained (optional)

  • 1

    tsp. olive oil

  • 2

    cloves garlic, minced

  • "Topping:"

  • 2

    medium red tomatoes, chopped

  • cup scallions, thinly sliced

  • 1

    TBSP olive oil

  • 1

    TBSP fresh basil or oregano (or 1 tsp. dried basil or oregano)

  • tsp. pepper

Directions

"Olive paste:" 1. In blender combine olives, vinegar, capers, 1 tsp. olive oil, and garlic and process until smooth paste. 2. Cover and chill "Topping:" 1. Chop tomatoes, scallions and mix with 1 TBSP of olive oil, basil/oregano, and pepper. 2. Chill. "Toasts:" 1. Cut bread into 1/2 inch thick slices. 2. Brush each side of slice with olive oil. 3. Place on an ungreased baking sheet. 4. Bake at 425 degrees F, for about 5 minutes or until crisp and light brwon, turning once. "Assemblage:" 1. Spread each toast with a thin layer of olive paste. 2. Top with tomato topper, and sprinkle with Parmesan cheese. 3. Return slices to the ungreased baking sheet. 4. Bake in a 425 degree oven for 2 minutes or until cheese starts to melt and toppings are heated thru. Serve warm.


Nutrition

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