Bruschetta
~ Thank you Nana Hank for creating my newest can't shake craving!~
My mother in law made these at our last family get together and we, every one of us, scarfed them down! And I mean scarfed!
*This recipe, when used with half loaf of French Bread, made about 8 or 9 slices of Bruschetta.
* 4 Roma (plum) tomatoes, sliced thin [1/8 inch thick] or you can dice them
* 2 cloves minced garlic [ or 1 tsp garlic powder]
* 2 tablespoon olive oil
* 2 teaspoons balsamic vinegar
* 1 tablespoon dried basil [ or 3 cups fresh basil chopped]
* 1/2 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1 TB grated Parmesan cheese
* 1 French baguette
*1 or 2 cups shredded mozzarella cheese
1. Preheat oven on broiler setting.
2. In a small mixing bowl combine: garlic, olive oil, vinegar, basil, Parmesan, salt, and pepper. Allow the mixture to sit for 10 minutes [I heat mine in the microwave about 30 seconds].
3. Cut the baguette into 1/2 inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, [ or if you're like me and have a precarious relationship with your broiler--bake 4 or 5 minutes at 400 degrees] until slightly brown.
4. Divide the pesto mixture evenly over the baguette slices. Top with slices of tomato and cover with mozzarella cheese.
5. Bake for 4-8 minutes [ or broil for 2 or 3] -- until the cheese is melted.
**To keep things ultra simple, I sometime use 1/8 inch slices [instead of grating] of mozzarella over 1/4 inch slices of tomato [instead of dicing.]