The traditional recipe for bruschette calls for the
bread to be drenched in olive oil. Here we use less oil
and add a tomato mixture for moisture.
2 large ripe tomatoes, peeled, seeded, diced
2 tablespoons fresh oregano, chopped
24 to 36 basil leaves, torn into small pieces
12 (1-inch) slices crusty Italian bread
12 garlic cloves, peeled, halved lengthwise
⅓ to ½ cup extra virgin olive oil Celtic salt and freshly ground black pepper to taste
Grated Parmesan cheese to taste
Combine the tomatoes, oregano, and basil in a bowl; mix well. Toast the bread slices over a grill, under a broiler, or in a preheated 425-degree oven for a few minutes or until beginning to brown around the edges. Remove from heat and rub while still warm with the cut sides of the garlic. Brush with olive oil and top with the tomato mixture. Sprinkle with salt, pepper, and Parmesan cheese. Heat under the broiler for 1 minute or until top is hot and light brown.
Yield: 6 to 12 servings
Adapted from a recipe found on SeedsofKnowledge.com