Wednesday, July 14, 2010

Phoenix's Simplified Bruschetta

I love serving Bruschetta to guests but I find starting from scratch means I am in the kitchen all night instead of enjoying the party.  So, I started taking some shortcuts including pre-diced tomatoes and pre-shredded cheese.

1 Can Aylmer Accents Diced Tomatoes: Garlic and Olive Oil
Extra Virgin Olive Oil
Salt and Pepper
Fresh Basil
Kraft Italiano Shredded Cheese

Cut baguette.  In the past I have simply cut "rounds" by slicing all the way down the baguette.  But, when in a hurry, I will cut the baguette in half (or thirds) and then slice each piece lengthwise to expose the white part.  This cuts down on how much time you spend turning, seasoning and topping

Brush Baguette pieces with olive oil and place in hot oven on Broil.  Turn once or twice until just toasted.

Meanwhile, remove any stems and chop basil.  Drain tomatoes in a colander and add the basil. 

When bread is toasted, add a spoonful or two of the tomato mixture to each piece.  Season with salt and pepper.  Top with cheese and put back into the oven until cheese has melted. 


Tea Witch said...

Sounds delicious. I have to try this at some point.

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