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Bruschetta I

SUBMITTED BY: JANWEISBERGER PHOTO BY: P.Smith

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

RECIPE RATING:

Read Reviews (34)

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

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

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

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.

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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... MORE

Reviewed on Jan. 25, 2004 by BANSREEPARIKH

This was a good recipe. I made some modifications: use dried Italian seasoning instead of... MORE

Reviewed on Aug. 20, 2006 by Beckerkorn

I absolutely love bruschetta, and this recipe is authentic and very close to the recipe that I... MORE

Reviewed on Jan. 25, 2004 by BALTRUE

I use less onion add minced garlic to the bruschetta instead of rubbing it on the bread. ... MORE

Reviewed on Dec. 7, 2003 by KIM WHITTAKER

What a wonderful recipe. Everyone loved it but had to keep a few pieces aside without the... MORE

Reviewed on Jan. 25, 2004 by LONGDROP74

Very easy and very tasty! MORE

Reviewed on Jan. 25, 2004 by raemcmahon

quick and easy! I love this recipe. MORE

Reviewed on Jan. 25, 2004 by PAOLIG

Also good with a little bit of rosemary for flavor. MORE

Reviewed on Jan. 25, 2004 by THEFUZZ

I substituted a sweet onion for a red onion, and instead of fresh basil i used dried basil. I... MORE

Reviewed on Jan. 25, 2004 by ARRIKA

I have never had this before. My husband had and he said that it was great, HE loved it. It... MORE

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