Angel's Yummy Bruschetta

SUBMITTED BY: robynne PHOTO BY: scotdog98

"A delicious Italian appetizer that was divided and revised and modified over several years. I hope you enjoy it ..."

PREP TIME	10 Min
COOK TIME	10 Min
READY IN	25 Min

SERVINGS & SCALING

Original recipe yield: 12 slices

USMETRIC

About scaling and conversions

INGREDIENTS

1 French baguette
3 tomatoes, seeded and chopped
1 onion, minced
1 clove garlic, chopped
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 pinch salt
1 pinch ground black pepper
8 ounces mozzarella cheese

READ REVIEWS (76)

DIRECTIONS

In a small mixing bowl, combine tomatoes, onion, garlic, basil, oregano, and salt and pepper. Mix well, cover, and refrigerate.
Preheat oven to 375 degrees F (190 degrees C).
Cut the loaf of French bread into 12 slices on the diagonal. Arrange the bread on a baking sheet and toast in the oven for 5 minutes, or until golden brown. Reduce the oven's temperature to 250 degrees F (120 degrees C).
Spoon equal amounts of the tomato mixture onto the toasted slices of bread. Top with slices of mozzarella. Place the pan of bread back into the oven until the cheese has melted just slightly and is oozing over the tomatoes, approximately 2 minutes. Serve immediately.

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REVIEWS

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Reviewed on Jul. 23, 2003 by GINAH1

I like my bread a little crispy for bruschetta, so I broiled the slices for 5 minutes and then topped with everything but the cheese.

20 users found this review helpful

Reviewed on Mar. 10, 2003 by MOLSON7

It is very fast and easy. I personally thought it could use a little more seasoning. It was good I will keep this one.

18 users found this review helpful

Reviewed on Sep. 11, 2003 by BALTRUE

I used 5 plum tomatoes, about 1/4 red onion, 1/2 tsp dry basil, 1/2 tsp minced fresh garlic, a dash of oregano, and topped finished brushetta with feta cheese crumbles. Original recipe has too much onion for our taste.

15 users found this review helpful

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