Cheddar Bruschetta

Here is a fine appetizer and a different take on bruschetta. It still has the tomatoes you love but adds some cheddar to make it a creamier finger food that melts in your mouth. I served it to my guests and family and they really enjoyed it. There were no leftovers so make a double batch if you have a really big crowd. Served hot from the oven makes this one you can serve any time of year. I found this recipe from Vicki Thompson in a 2009 Taste of Home Summer appetizers booklet. Makes two dozen of the French baguette size but if your French bread slices are larger it will make one dozen. Enjoy! ChefDLH

• Ready In: 30 mins
• Serves: 12
• Yields: 24 pieces

Ingredients

• 24  slices  French bread (3/4 inch thick)
• 2  medium tomatoes, seeded and chopped
• 2⁄3 cup cheddar cheese, shredded
• 1⁄3 cup mayonnaise
• 1⁄4 cup parmesan cheese, grated
• 1  teaspoon oregano, dried
• 1⁄2 teaspoon basil, dried
• 1⁄2 teaspoon pepper

Directions

1. Place bread slices on ungreased baking sheets.
2. Bake at 350 degrees Fahrenheit for 5 minutes on each side, or until toasted.
3. Meanwhile, in a small bowl, combine tomatoes, cheddar cheese, mayonnaise, parmesan cheese, dried oregano, dried basil and pepper.
4. Spread mixture over toasted bread.
5. Bake 8 to 10 minutes longer, or until bubbly.
6. Serve warm.