Sunday, November 2, 2008

Garlic Tomato Bruschetta

1/4 c. olive oil
3 Tb. chopped fresh basil
3-4 garlic cloves, minced
1/2 tsp. salt
1/4 tsp. pepper
4 med. tomatoes, diced
2 Tb. parmesan cheese
1 loaf french bread

Combine oil, basil, garlic, salt & pepper. Add tomatoes and toss gently. Sprinle w/cheese. Refrigerate for 1 hr. Bring to room temperature. Before serving, cut bread into 24 slices and toast uner the broiler until lightly browned. Top w/tomato mixture and serve immediately.

1 comment:

Becca said...

I can't stand tomatoes. I can't even stand ketchup. But I LOVE bruschetta. Thanks for sharing!