My Delicious Bruschetta Recipe

Delicious Bruschetta! 

Here is an easy and excellent recipe for your summer menus. 

Whip up a batch of this bruschetta for a tasty appetizer or as an accompaniment

 to a grilled steak during these hot summer months.

I pick the fresh basil from my urns outside.  Pop in a few plants

 for yourself to enjoy for making this and yummy caprese salads (mozzarella, tomato and basil)

all summer long. Or keep a supermarket batch of fresh basil in the fridge or on your windowsill in a vase of water.  These are recipes that require  fresh basil and good vine ripened tomatoes.

Amy's Bruschetta Recipe

• 4 large vine ripe tomatoes, rough chopped
• 2 cloves garlic, crushed with a press
• 6 leaves of fresh basil, chopped well
• 4 Tbsp of store bought grated Parmesan cheese
• Coarse salt and black pepper to taste (I use 1/2 tsp of each approx)
• 2 tbsp of Extra Virgin Olive Oil
• French baguettes (2) or Italian bread

 Assemble all the ingredients in a mixing bowl and stir until blended.

Let it sit while you prepare the bread. Do not refrigerate.

 Two French Baguettes or One large loaf of Italian Bread will be the base

for the tomato mixture.  I use the French baguettes if I am serving it as an appetizer

or the larger Italian bread slices if I am serving as a side salad with dinner.

Slice baguettes 1/2 inch thickness, and Italian bread to 3/4" to 1" thickness.

Brush with olive oil and put under the broiler 

until a light golden brown. You don't want it too crispy. You can skip the part of rubbing

cloves of garlic on the bread, as the recipe has the garlic in the mixture.

Heap spoonfuls of the room temperature topping onto the bread and serve. 

 Its a winner, and your friends and family will love it as much as you do!