Sunday, October 23, 2011

Becky's Bruscetta

Haven't posted in a while, but here's one to make up for lost time. This is for bruscetta, which we had last night. It's a simple appetizer, and one of my favorites....especially with a pasta dinner!

Favorite Bruscetta

1 loaf (3 to 4 inches in diameter) crusty Italian bread
1/3 cup extra virgin olive oil
6 plum tomatoes, peeled and chopped
3 cloves fresh garlic, finely chopped
1 large yellow onion, finely chopped
1/4 cup fresh basil, diced
1/4 cup fresh parsley, diced
1/2 tsp. each salt and pepper
1/2 cup Parmesan cheese, ideally freshly grated

Preheat oven broiler to 500 degrees F. Cut loaf of bread into 1/2-inch slices. Mix tomatoes, garlic, onion, basil, parsley, salt and pepper together in small bowl and set aside. Spray cookie sheet with canola oil and arrange bread slices on sheet. Drizzle olive oil on top of bread. Place cookie sheet in broiler and bake several minutes, just until bread slices are slightly toasted and golden brown around edges. Remove, and top with tomato mixture and grated Parmesan. Serve immediately. Makes enough for about 8-10 people.

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