Tuesday, May 24, 2011

Italian Bruschetta

serves 6
1/2 loaf crusty baguette  med. sliced                                                                        
1 pint cherry tomatoes  cut in half
¼ cup minced white onion  
½ cup extra virgin olive oil  
2 tablespoons minced garlic                                                                                              
Salt and pepper to taste 
1 tablespoon of dried Basil  
Shredded Mozzarella


Preparation … preheat oven to 350 degrees
In a large bowl, mix the chopped onions, tomatoes, garlic and basil.
Add  extra virgin olive oil. Then add salt and pepper to taste. Cover it and refrigerate it for at least an hour. This will allow the flavors to blend together.
Slice the baguette loaf diagonally, into thick slices  and  place on a baking sheet and drizzle with Olive oil. Place in the oven till golden brown  and flip over  and do the same.  When both sides are lightly toasted, take out of oven and spoon on the Tomato salad mixture  and  top with the shredded Mozzarella. And put back in the oven till the cheese is melted and serve