Bruschetta |
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| Bruschettas |
| Basic Bruschette |
| 6 | slices | hard crust Italian brad |
| 2 | medium | vine-ripe tomatoes, sliced |
| 1 | clove | garlic, peeled and halved lengthwise |
| 1/2 | cup | olive oil |
| 1/4 | pound | parmesan cheese, thinly sliced |
| marjoram | ||
| chervil | ||
| pepper | ||
| Variations: | prosciutto, mozzarella and arrugula; | |
| grilled white asparagus and gorgonzola | ||
| Place bread slices on a baking sheet and brush lightly with oil. | |
| Place under broiler until lightly toasted | |
| Flip over, brush lightly with oil and return to broiler until | |
| very lightly toasted on top. | |
| Rub tops lightly with garlic halves. | |
| Cover with thinly sliced tomatoes. | |
| Sprinkle with herbs, salt and pepper. | |
| Return to broiler until tomatoes are warm. | |
| Cover with thinly sliced cheese. | |
| Drizzle with olive oil. | |
| Broil until cheese melts. |