Bruschetta I

SUBMITTED BY: JANWEISBERGER PHOTO BY: Larla

"I always serve this as a starter at dinner parties. Everyone loves it because it is so light and tasty."

PREP TIME	10 Min
COOK TIME	5 Min
READY IN	20 Min

SERVINGS & SCALING

Original recipe yield: 16 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1 French baguette, cut into 1/2 inch thick circles
8 plum tomatoes, diced
1 cup chopped fresh basil
1/2 red onion, minced
freshly ground black pepper
3 cloves garlic

READ REVIEWS (32)

DIRECTIONS

Preheat oven to 400 degrees F (200 degrees C).
Combine tomato, basil, and red onion in a small mixing bowl; stir well. Season with freshly ground black pepper. Set aside.
Arrange bread on a baking sheet. Place in oven, and bake until well toasted, approximately 5 minutes.
Remove bread from oven, and transfer to a large serving platter. Let bread cool 3 to 5 minutes. Rub garlic into the top of each slice of toast; the toast should glisten with the garlic. Spoon the tomato mixture generously onto each slice, and serve.

ADVERTISE WITH US

REVIEWS

MORE MEMBER REVIEWS

Reviewed on Jan. 25, 2004 by Deb Brundage

I lived in Italy for 4 months and this is closer to a true bruschetta (pronounced broo-sket-ta). Rubbing the garlic directly on the bread may make it strong -- but it IS the authentic method -- it's how they did it while I was in Italy. One good suggestion is to drizzle olive oil over the top of the tomatoes. FRESH basil is NECESSARY for this recipe!! Great, Authentic Recipe!! deb

23 users found this review helpful

Reviewed on Jan. 25, 2004 by BANSREEPARIKH

This was a good recipe. I made some modifications: use dried Italian seasoning instead of the fresh, added a splash of balsamic vinegar and added some salt and crushed red pepper. The basic recipe just seems way too bland. Even with these modifications, I would probably make it stronger tasting next time. Overall, this is a great recipe...just needs some spicing up. Would definitely make it again. Enjoy!

18 users found this review helpful

Reviewed on Jan. 25, 2004 by BALTRUE

I use less onion add minced garlic to the bruschetta instead of rubbing it on the bread. Using dried basil works fine. I always add some salt to taste. For an extra treat, serve on top of homemade garlic bread or top with a little feta cheese or mozerella. Mmmmm....

17 users found this review helpful

MORE MEMBER REVIEWS