Great appetizer or side for all your Italian recipes.
Bruschetta Garlic Bread
- 1/4 lb. butter room temperature
- 2 cloves garlic minced
- 1 tsp. parsley flakes
- fresh ground pepper to taste
- 4 slices french bread
- 2 roma tomatoes
- 1 tbsp. olive oil extra light or extra virgin
- 1 clove garlic minced
- 2 tsp. fresh chopped basil leaves
- 1/4 tsp kosher salt
- pepper to taste
- 1 tbsp. grated parmesan cheese or romano
- 1/4 cup grated mozzarella cheese
If you don't have garlic butter on hand, you'll need to whip up a batch. Put the butter in a small mixing bowl. Add the minced garlic, parsley flakes, and pepper. Blend the ingredients together with a fork until well mixed.
Slice the tomatoes in half and pull the seeds out with a spoon. Dice them into 1/4 inch pieces and place in a small mixing bowl. Now add the olive oil, minced garlic, basil, salt, and pepper and lightly toss together. Set aside in the refrigerator for a half hour or more.
Spread a generous coat of garlic butter on each of the slices of french bread. Place the bread onto a cookie sheet. Turn your broiler on high with the oven rack 3 to 4 inches below the broiler. Broil the bread slices for a minute or so, just until they begin to toast. Make sure you keep an eye on them as they will burn in a hurry. Remove from the oven.
Divide the tomato mixture evenly over top of the toasted french bread slices. Sprinkle the slices with parmesan cheese and finish with the mozzarella on top.
Place the bread back in the oven under the broiler and cook until the cheese is melted and just begins to turn brown. This will only take a minute or two. Serve right away while it's hot and juicy.
Bruschetta goes well with most any Italian recipes. Try it with Shrimp Scampi, or by itself as a snack, you'll love it.
Did you Know: Bruschetta in Italian is pronounced [bru'sketta]. The noun bruschetta comes from the Roman dialect verb bruscare, meaning to roast over coals. I think I'll have another slice, thank you.