Bruschetta


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Serves | Prep Time | Cook Time

Why I Love This Recipe

from Kathie Ishikawa...after Chana made it for Al's 75th birthday


Ingredients You'll Need

1 sourdough baguette (get one with some chew not all soft that will fall apart)
2-3 fresh ripe tomatoes (home grown or heirloom if possible)
1/3 - 1/2 cup good quality extra virgin olive oil (I've been using garlic flavored)
fresh basil
herbs and spices to taste
grated cheese (parmesan, romano or whatever you have)


Directions

Slice baguette into 1/4" slices


Brush lightly with olive oil and lightly toast for 2-3 minutes in a low oven


Slice tomatoes into 1/4" slices that will fit on your baguette slices


Marinate the tomatoes in the remaining olive oil with whatever spices you like for at least 20 minutes


Arrange the bread on a tray or serving platter, spoon some of the marinade over each slice


Tear the basil to fit on each slice of bread, top with a tomatoe slice


Spoon remaining marinade over each piece or serve in a bowl for people to dip into


Sprinkle a little bit of cheese over the top and serve!


Questions, Comments & Reviews



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