Sunday, April 7, 2013

Traditional Bruschetta

So the word bruschetta presents a very large challenge for poor old Ashley.  She cannot pronounce it to save her life. So while we were making these traditional bruschetta, there was much fun had at Ashley's expense.  Aubree continuously asked, "What is that?' as Ashley fumbled over sounds and tried to say this word.  It was all good fun.  And in the end, it doesn't matter if you can prounounce bruschetta, as long as you can make it! And luckily for us all, this is one of the easiest recipes ever.  Just a couple incredients, a bit of baking, and you're sinking your teeth into a crunchy Italian classic.
Bon Apetit!

This recipe is quite simple.  Start with tomatoes and basil.

Roll up the basil and finely chop 1/4 cup worth.

Chop two tomatoes and place into a bowl.

Add the basil and 1 1/2 teaspoons of olive oil.

Slice one loaf of bread and place onto a cookie sheet. Sprinkle garlic salt over each piece.

Grate Parmesan cheese and cover each slice with it.

Bake for 10 minutes at 400F.

Once that cheese is nice and melted, add a small amount of the tomato and basil mixture.

Bake for an additional 10 minutes.


When this is finally done, you have warm gooey cheese, soft baked tomatoes and a toasty slice of bread.  The Trifecta!

2 diced tomatoes
1/4 cup finely chopped basil
1 1/2 teaspoons olive oil
1 loaf sourdough bread
1/4 cup parmesan cheese
dash garlic salt
Combine tomatoes, basil and olive oil in a bowl.  Add a dash of garlic salt.
Preheat oven to 400F.
Slice bread approx 1-1/2 inches thick.  Lay on cookie sheet.
Sprinkle shredded cheese on one side of bread.  Bake for 10 minutes.
Put a tablespoon of tomato mixture on bread.  Bake for an additional 10 minutes.