Jan's Bruschetta

1 loaf French bread (about 10 inches long)

3 to 4 tablespoons olive oil

1 pint grape tomatoes (2 cups)

1/4 loosely packed cup chopped fresh basil

1/4 cup chopped scallions, green parts

1 tablespoon chopped fresh oregano

2 medium-size cloves garlic, crushed in a garlic

1/4 teaspoon kosher salt

Freshly ground black pepper

1/4 cup or more shredded Parmesan cheese

Preheat the broiler.

Cut the ends off the French bread, then cut the rest of the loaf into 1/4-inch
crosswise slices.  You should have about 36.

Place the bread slices on a rimmed baking sheet and brush them with 2 to 3
tablespoons of olive oil.  Broil the bread until lightly browned, 1
to 2 minutes (you do not need to turn it).

Remove the baking sheet from the oven and set aside.

Chop the tomatoes into 1/4-inch pieces and place them in a colander to drain
off as much liquid as possible.  Place the chopped tomato pulp in a mixing
bowl and add a tablespoon of olive oil and the basil, scallions, oregano, garlic,
and salt.  Stir to combine, then season with pepper to taste.

To serve, place a teaspoonful of the tomato mixture on top of each round of
bread and top it with some Parmesan.  Carefully transfer the brushetta
to a serving platter and serve.

Recipe courtesy 'What Can I Bring? Cookbook'
by Anne Byrn

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