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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I only make bruschetta when my garden tomatoes are ripe and my herbs are ready and this is the recipe I use. We all look forward to summer, ripe tomates, fresh herbs, and bruschetta. Ingredients:
2 large tomatoes, coarsely chopped |
1/2 sweet onion, chopped |
2 tablespoons olive oil |
1 tablespoon chopped fresh oregano |
1 teaspoon chopped fresh basil |
2 teaspoons chopped fresh parsley |
italian bread, baguette sliced into 1 inch slices |
1/4 cup freshly grated parmesan cheese |
Directions:
1. Preheat oven to 400 degrees.
2. In a medium bowl, combine tomatoes, onion, olive oil, oregano, basil and parsley. Place bread on a baking sheet and top with tomato mixture. Sprinkle with Parmesan.
3. Bake in preheated oven for 8 to 10 minutes or until bottom of bread has browned.
4. Allow to cool about 5 minutes before serving.
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