Bruschetta

This is a very flavorful and easy appetizer!  The recipe might be a new idea for all those ripe summer tomatoes and fresh basil you have in your garden!

Yield:  12 servings


1 French Banquette (I use my Basic Bread recipe and form skinny, long loaves) 
3 ripe Tomatoes, diced
Handful of fresh Basil leaves
1/3 cup Parmigiano Reggiano grated cheese (could also use Parmesan or Mozzarella cheese)
drizzle of Olive Oil
salt to taste


Thinly slice bread on a slant and place on a baking sheet. Brush with olive oil.  Sprinkle with salt. Broil on high 2 minutes each side or until toasted.


Stack basil leaves on top of each other.  Roll long ways and thinly slice to get strips of basil.  Combine basil, diced tomatoes, and cheese in small bowl.  May sprinkle with salt if prefer.  


Spoon mixture onto toasted bread slices. It may help to use a slotted spoon so you don't get too much juice from the tomatoes on the bread, causing it to get soggy.  


Arrange on platter and serve with appetizer napkins.

Sweet Dreams,
Cindy