Wednesday, June 20, 2007

Bruschetta with Diced tomato and Globe basil

This recipe is from one of my very dearest friends in CT. Thanks Harriet. This is THE best!! For a light dinner or a snack. For a light dinner, use the whole loaf cut lengthwise. For a snack, do individual thick slices.

1 Large crusty loaf of Italian or French bread

2-4 large garlic cloves minced
3 medium-sized tomatoes diced to ¼ inch
1 Bunch of (1/2 cup) globe basil chopped
½ Cup quality olive oil
¼ Cup Romano, Asiago or Parmesan cheese grated
Garlic Salt and pepper

2 Cups mozzarella cheese

Slice bread in half lengthwise. Combine the next six ingredients in a large bowl. Spread on bread. Top with 2 Cups mozzarella cheese. Bake 20-minutes at 320F. until cheese sizzles.

We made this recently and added oven roasted B/S chicken breast 1/2" dice; it was awesome!! You can add just about anything you like - sausage, pepperoni - and what you get is a French bread pizza. One major recommendation is to use mozzarella cheese sliced from a block as opposed to the pre-packaged shredded. You'll get a much more flavorful meal. If there are any bruschetta slices left over, they freeze beautifully for another meal or snack, but I seriously doubt there will be leftovers. This is the last meal that I had the privilege of sharing with Alan and Harriet. Alan has since gone to the Lord.