bruschetta
(2 ratings)
This appetizer goes very well with a Bourgogne/Burgundy Pinot Noir. Pick up a bottle of Louis Jadot or Louis Latour, usually
(2 ratings)
prep time
25 Min
cook time
15 Min
Ingredients For bruschetta
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8 smcherrie tomatoes
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2 Tbspsun dried tomatoes, chopped finely
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1 cloveminced garlic
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2 Tbspbalsamic vinegar
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1 Tbspbasil, fresh, chopped finely
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1 dashkosher salt
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1 dashcrack black pepper
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1 cmozzarella cheese, shredded
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1 smfrench bread loaf, baguette
How To Make bruschetta
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1Turn the oven to broil.
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2Cut the baguette into 3/4" or 1" slices. This recipe is enough for 6 slices.
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3Spray your cookie your cookie sheet before placing the bread on it. Place bread in the oven on "broil" for no more than 2 mins. Keep an eye on it so as not to burn the bread.
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4While the bread is cooking, mix all the ingredients, "except the mozzarella" in a bowl.
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5Take the bread out of the oven and turn the oven to 425 degrees now.
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6Spread the mixture from the bowl evenly on all 6 pieces. Now take the mozzarella and spread atop the mixture on all 6 pieces. Use less or more cheese, your call...
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7Place the bread, on the cookie sheet, back in the 425 oven for 10 mins. Keep an eye on it so as not to burn or cook too done.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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