Party Bruschetta

puppitypup's Note:

Sometimes simple is best! These have lots of flavor and are easy to eat since they don't get messy.

• Total Time: 10 mins
• Prep Time: 8 mins
• Cook Time: 2 mins

Ingredients:

Serves: 24

Yield: 24.0 brusche ...

• 1 loaf French baguette
• 1/4 cup olive oil (more or less)
• 1 pinch kosher salt
• 3 roma tomatoes
• 6 fresh basil leaves, finely chopped
• 1/4 cup shredded parmesan cheese (optional)

Directions:

1. Slice baguette into 1/2" slices on an angle.
2. Pour olive oil into a shallow bowl, like a small cereal bowl.
3. Dip each slice into the olive oil and place on a cookie sheet.
4. Holding your hand very high, dust a tiny amount of kosher salt over the bruschetta. (Better to skip this step then to do too much. I would skip this step also if you only have regular table salt.).
5. Cut the roma tomatoes in quarters and remove all of the seeds. Then dice them into 1/4" pieces.
6. Sprinkle the diced tomato on the bruschetta. There should be no more than 4-5 pieces of tomato on each.
7. Put no more than 2-3 pieces of basil on each bruschetta.
8. Dust each piece with shredded parmesan cheese if desired.
9. Broil for just a minute or two, watching carefully. They can go from just right to burnt in a flash!

Reviews

[Sassy in da South]

Such a breeze to make! Besides being so tasty, the bruschetta was so beautiful. We enjoyed this as an appetizer for a cookout today. Thanks for sharing an easy breezy tasty treat! Made for ZWT4.

[superblondieno2]

AMAZING! i love the tasy simplicity of this bruschetta. i made it with a whole grain baguette and lime basil!

[Vicki in CT]

Well I've had cheese toast and I've had bruschetta but never thought of combining the two. Awesome!! I did up the ingredients a bit with extra tomatoes and basil. I also can't imagine bruschetta without garlic so added that and I used an infused spiced olive oil so mine had a little zip. Will DEFINITELY make these easy but delicious snacks again. Would be great with a salad as a light summer dinner. For the ZWT IV Italian basil challenge.