Mary Anne's Italian Bruschetta
This recipe is so very, very adaptable. Add or subtract any number of ingredients. I have made it with pesto, balsamic vinegar, other Italian herbs, Pecorino Romano or Grana Padano cheese, as well as shredded mozzarella cheese added to the tomatoes, and it does taste wonderful!
1 French or Italian baguette, sliced
Garlic-flavored olive oil
6 ripe tomatoes, diced
Fresh basil leaves, torn or cut into pieces
Extra virgin first cold pressed olive oil, to dress the tomatoes
Salt and pepper, to taste
1 teaspoon Italian seasoning
3 green onions, sliced thin
1 orange or yellow bell pepper, diced small
3/4 cup grated Parmesan cheese
- Mix the tomatoes and basil. Drizzle on olive oil and toss gently; then salt and pepper the tomatoes. Add the Italian seasoning, green onion and bell pepper; mix well. Let this marinate
while you prepare the bread.
- Place bread on baking sheet and with a basting brush; brush on garlic-flavored olive oil. In a skillet or stove-top grill, brown the bread on both sides, until it's a nice golden color. Remove the bread and place on serving dish. Cover until ready to serve. Note: You can also place the bread on your outdoor grill and brown it.
- When ready to serve pile on the tomatoes mixture and enjoy the juice running down your chin!
Note: You can add other fresh herbs or veggies to the tomato mixture; just be sure to dice them small.