Bruschetta [broo-SKEH-tah] A perfect use for left over crusty French or Italian style bread. This is a very basic recipe that uses chopped fresh tomatoes with fresh basil and a bit of olive oil to top each slice.
You really must use fresh, ripe, garden tomatoes for the very best flavor.
For a variation you can add some freshly grated Parmesan cheese and tuck them under the broiler for a couple of minutes until the cheese melts.
Heat the grill or preheat oven to 450 degrees F.
Combine the chopped tomatoes, 1 minced garlic clove (*optional), chopped basil and 1 tablespoon of olive oil in a medium bowl. If you have time, make this ahead of time and allow it to sit at least 30 minutes.
Slice the bread 1/2-inch thick.
Slice a couple of cloves of garlic in half lengthwise. You'll use these to rub on the bread slices.
Toast the bread slices then using one of the garlic clove halves, rub the garlic on top of the bread. Continue until all the slices are rubbed with garlic. You'll need more than one clove half.
Brush each slice with some olive oil then top with the tomato and basil mixture.
*We like the flavor of raw garlic but if you don't you can leave it out of the tomato mixture.
Recipe for Asparagus Bruschetta with grape tomatoes, green onions, basil, blue cheese, asparagus and lime peel.
Sweet onions are combined with ham, tomatoes, mayonnaise and mustard. The chunky spread is placed on thin Italian bread mixture then baked.
Toasted bread slices topped with a mixture of mushrooms Cheddar and blue cheese.