Monday, May 19, 2008

Fresh Tomato and Herb Bruschetta

This is a very quick recipe to assemble and finish. We did it quick, too, having no french bread on hand, we instead used some multigrain slices of bread. We also used coriander instead of the Italian parsley, both because we had it on hand, and also because we like the flavour of it. Italian parsley works great as well. Quick and tasty as an appetizer.

Fresh Tomato and Herb Bruschetta
1 French loaf, or several slices of bread
4 large tomatoes, seeded and chopped
1 Tbsp dried basil (or a handful of torn fresh basil leaves)
200 g shredded Mozarella
2 garlic cloves, finely chopped
2 Tbsp olive oil
1 Tbsp fresh Italian parsley or coriander, finely chopped

Slice French loaf in half lengthwise. Place on a large baking sheet, cut surface up. Sprinkle tomatoes evenly on bread. Sprinkle with dried herbs and cheese. Combine garlic and olive oil; drizzle evenly over top. Bake at 400F for 10-15 minutes on top rack, until cheese is melted and lightly browned. Cut into medium slices. Sprinkle with chopped parsley before serving.

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