Bruschetta
Makes 4 appetizer servingsNot only an appetizer - enjoy this for lunch or as an accompaniment to soup, salad, or pasta.
8 slices French baguette (¾-inch thick slices)
2 plum tomatoes, cut into ¼-inch cubes
1 teaspoon extra-virgin olive oil
1 clove garlic, minced
¼ teaspoon pepper, or to taste
8 large fresh basil leaves (see Tip)
2 tablespoons freshly grated Parmesan cheeseAdjust oven broiler rack to 4 to 5 inches from the heating element; preheat the broiler.Place the bread slices on a baking sheet. Place under the broiler for about 1 minute per side to toast lightly.Combine the plum tomato, olive oil, garlic, and pepper in a small bowl.Arrange the basil leaves on the toasted bread. Top with the tomato mixture; sprinkle with the Parmesan cheese.Broil for about 2 minutes to warm and melt the cheese. Watch closely! Serve warm.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration.
8 slices French baguette (¾-inch thick slices)
2 plum tomatoes, cut into ¼-inch cubes
1 teaspoon extra-virgin olive oil
1 clove garlic, minced
¼ teaspoon pepper, or to taste
8 large fresh basil leaves (see Tip)
2 tablespoons freshly grated Parmesan cheeseAdjust oven broiler rack to 4 to 5 inches from the heating element; preheat the broiler.Place the bread slices on a baking sheet. Place under the broiler for about 1 minute per side to toast lightly.Combine the plum tomato, olive oil, garlic, and pepper in a small bowl.Arrange the basil leaves on the toasted bread. Top with the tomato mixture; sprinkle with the Parmesan cheese.Broil for about 2 minutes to warm and melt the cheese. Watch closely! Serve warm.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration.
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