Bruschetta

 

This would be so delicious with garden tomatoes as well in my opinion. I can see this recipe being verastile for summer time guest that come over for a quick visit, a quick appetizer or snack or a wonderful summer supper meal. In our family summer suppers have always been light and free

 

1 cup chopped, peeled and seeded roma tomatoes

1/2 cup snipped fresh basil

1 tablespoon olive oil

2 teaspoons minced garlic

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 cup butter, softened

1 teaspoon minced garlic

1/8 teaspoon salt

1/8 teaspoon freshly ground black pepper

1 16-ounce loaf baguette-style French bread (about 20 to 24 inches long), bias-sliced 3/4-inch thick

1/2 cup freshly shredded Parmesan or Romano cheese

 

1.

For topping: In a medium bowl, combine tomatoes, basil, olive oil, the 2 teaspoons minced garlic, the 1/4 teaspoon salt, and the 1/4 teaspoon black pepper. Set aside.

2.

For garlic butter: In a small bowl, combine softened butter, the 1 teaspoon garlic, the 1/8 teaspoon salt, and the 1/8 teaspoon black pepper.

3.

Evenly spread garlic butter on one side of bread slices. For charcoal grill, grill bread slices, buttered side down, on the rack of an uncovered grill directly over medium-low to low coals for 2 minutes or until lightly browned. Turn over and spoon the topping onto each bread slice. Sprinkle with cheese. Grill, covered, 3 to 4 minutes more or just until heated through and bottoms are toasted. Watch bread closely so it does not char. (For a gas grill, preheat grill on high for 10 to 15 minutes. Reduce heat to medium-low to low. Place bread slices on grill rack over heat. Cover and grill as above.)

4.

Remove from grill. Serve immediately. Makes 8 appetizer servings.