Recipe by Malriah
Due to some health issues, we have been limiting our intake of meat recently. This was a dinner that I threw together last night. Its very light but also very filling. (If food can be both at the same time...) It is 10 times better than bruschetta that you find in any restaurant but you have got to use fresh ingredients! The serving sizes will change dramatically depending on how you are serving it. If it is an appetizer, it will serve more people. Since we had it as a dinner, it served closer to 4.
Top Review by Marie
Terrific recipe! I usually make bruschetta with only garlic, but I really enjoyed the addition of red onion. Unfortunately, had to eliminate the Romano and Asiago cheeses due to lactose problems, but it still was absolutely delicious. Thanks for posting.
- 10 roma tomatoes, diced
- 1 ounce fresh basil leaf, chopped
- 1⁄2 purple onion, diced fine (about 2/3 to 3/4 cup?)
- 5 -6 garlic cloves, minced (about a tablespoon to a tablespoon and a half)
- 1⁄4 cup extra virgin olive oil
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄4 teaspoon garlic salt (to add depth of flavor)
- 1 ounce freshly grated romano cheese
- 1 ounce freshly grated asiago cheese
- 3 -4 ounces sliced fresh mozzarella cheese
- 1 loaf French bread
Directions See How It's Made
- Preheat oven to 400°F.
- In a large bowl, add all ingredients from tomatoes through garlic salt, set aside.
- Slice french bread into 1/2 inch wide slices and place in the oven for about 4 minutes.
- Top each slice of bread with a small piece of mozzarella cheese and place under the broiler for an additional 3-4 minutes, keep your eye on it!
- Put 4 or 5 slices of bread on a plate and top with some of the tomato mixture (about a cup or so) making sure to scoop some of the juices too.
- Sprinkle with asiago and Romano cheese.