a light dinner

Hello everyone,  here is one of my fave recipes that I love. What is there to not like about Bruchetta, (Italian pronunciation bruˈsketta.) an easy to make antipasto (starter dish) recipe that has it's origins in Italy. Originally grilled bread rubbed with garlic and topped with oliveoil and salt. Today there are numerous variaitions consisting of toppings of tomato, vegetables, beans, cured meat, or cheese.

The noun bruschetta comes from the Roman dialect verb bruscare, meaning 'to roast over coals'. The dish probably originated in ancient Rome, when olive growers bringing their olives to the local olive press would toast slices of bread to sample their fresh-pressed oil.

Be sure to try this recipe if you are pressed for time for a light supper or light lunch.

What you need:
1 loaf Italian bread
1 pound cherry heirloom tomatoes (or 2 large)
1 clove garlic, chopped
2 Tablespoons olive oil
1 Tablespoon balsamic vinegar

1/2 cup Parmesan Reggiano
Fresh basil leaves, chopped (for garnish)
Salt and pepper, to taste

What you do:

1. Preheat oven to 350 degrees F.

2. Slice bread and arrange on greased cookie sheet.

3. In a medium bowl, mix chopped tomatoes, garlic, olive oil, vinegar, salt and pepper. Top each bread slice with the tomato mixture and Parmesan.

4. Bake for 12 minutes or until desired crispiness. Sprinkle with extra Parmesan and basil.


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