Bruschetta-My Way
So everybody makes this a little different.This is my version. I am proud to say this is something my family in Italy asks me to make when I go there for a visit. They are most likely just being kind, but the ego boost is nice! This a really great dish dish to serve alongside your meal, as an appetizer, or even a light lunch. It’s a great way to use up the bread you sliced for dinner and now is sitting in the breadbox. What to do? Bruschetta! Honestly though, I go buy bread just to make this! I don’t make it often enough.My trick here is to lightly toast the bread with olive oil first before adding the topping, Then back in the oven to warm things up a little more. Sprinkle with a little cheese and serve!
Bruschetta-My Way
Ingredients
- 1 loaf italian/cuban bread you want one of those long ones
- 4 ripe tomatoes
- 1/4 cup olive oil extra virgin ( plus more for brushing the bread)
- 3 cloves garlic chopped fine
- 1 small onion chopped fine
- 2-3 large fresh basil leaves chopped
- salt to taste
- pepper to taste
- Parmesan cheese for sprinkling
Instructions
- Pre-heat your oven to 350 degrees. Slice your bread on a diagonal and place on a large cookie sheet covered with foil ( you may need to do two batches). Brush each slice with olive oil and bake until the slices are crispy and lightly toasted. This only takes about 10 minutes.
- While you bread is toasting, wash and chop your tomatoes. Place them in a medium mixing bowl. Add the remaining ingredients and mix.
- Remove bread from the oven and top each slice with about a spoonful of tomato mixture. Place the bread in the oven and bake for another 5 minutes.
- Remove from the oven and dust each slice with Parmesan cheese. The heat of the topping and bread will melt the cheese. Serve!
Notes
You can make the topping ahead of time. Just pop it in the fridge until you're ready to use it! In fact it gets better as it sits!