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  • Prep 15 min
  • Total 35 min
  • Servings 24

This appetizer is easy and delicious. It's great as a side bread for Italian pasta dishes, soup or chili, too. MORE + LESS -

TBSP Susan
June 11, 2015

Ingredients

3
Roma tomatoes, diced
3
garlic cloves, finely chopped
1/4
cup fresh basil, minced
1/4
cup fresh parsley, minced
3
tablespoons extra virgin olive oil
Oregano fresh (optional)
Salt and pepper (to taste)
1
baguette or loaf French bread, sliced

Steps

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  • 1
    Stir together tomatoes, basil, parsley, oregano, garlic and olive oil in a glass bowl. Add salt and pepper to taste. Add salt at the end, as it tends to break the tomatoes up.
  • 2
    Preheat the oven to 300° F. Brush baguette slices with olive oil, salt and Italian seasoning and place in the oven. Remove when slices begin to brown.
  • 3
    Spoon the tomato mixture onto the toasted baguette slices and you’re ready to eat. To bring out the beautiful colors of bruschetta, serve on white plates and enjoy!

Expert Tips

  • Roasted garlic, tomato pesto and pine nuts, Parmesan cheese and a thin slice of salmon, red peppers, sautéed mushrooms, mozzarella, finely chopped olives and sweet onions. Experiment and make your bruschetta your way!
  • Bruschetta is best consumed fresh and warm. Discard any that has been at room temperature for more than two hours.

Nutrition Information

No nutrition information available for this recipe

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