Friday, June 27, 2008


We have a Summer house guest named Brittany. She is a Navy brat! Her daddy did a tour in Italy as a deep sea diver. During her stay there, her Momma picked up some wonderful Italian recipes. This is one of them. She happily shared her Momma's recipe with us tonight, so we could serve this DEElicious treat to the ladies that had gathered for an Arbonne makeup party here. Most Bruschetta I have eaten is not cooked, it is more like Pico de Gallo. But this one is cooked and sooooo yummy! This would be another good S.N.A.C. snack (hehe)


8 - 10 Roma tomatoes (unless they're small, then 12)
1/2 white onion, diced fine
3 cloves minced garlic
1/3 cup Fresh basil, chopped
Crushed red pepper flakes, to taste
Sea salt
McCormick grinders - Italian seasoning, to taste
Olive oil - enough to generoulsy coat the bottom of the pan
French baguette bread, sliced and toasted
Fresh grated Parmesan cheese for the tops

Place oil in pan and heat on medium heat. Grind in Italian seasoning, add the pepper flakes and the sea salt, toss in garlic. Simmer for just a minute or two. Add the onion and let it carmelize for a few minutes. Then add the basil and let it simmer for a minute.
Add tomatoes and remove pan from heat.
Brush bread slices with olive oil and place them on a cookie sheet. Bake at 375 for about 5 minutes, or until crispy.
Top the bread slices with Bruschetta immediately before serving and garnish with freshly grated Parmesan.

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