Bruschetta

I had bruschetta for the first time in Venice, Italy and it was so amazing! I kept ordering it at different restaurants in Venice, Florence, and Rome and a couple here in the states but haven't had any as good as that first place in Venice. I've tried making it 3 different times and the 3rd time was definitely a charm! The recipe ingredients are approximate and serves 2.

Prep Time: 10 min   Cook Time: 5 min   Total Time: 15 min

Ingredients

1/2 baguette

2 tablespoons olive oil, split

3 roma tomatoes

1 tablespoon dried basil, fresh if you have it

2 cloves garlic

salt and pepper

Directions

Cut the 1/2 baguette in half lengthwise and crosswise to make four pieces. Brush 1 tablespoon of olive oil on the tops of the baguette, place on a baking sheet and put under the broiler for about 5 minutes or until slightly browned on top. Make sure to check on the baguettes frequently because they can easily burn under the broiler.

Heat the remaining olive oil in a skillet over medium heat. Mince the garlic and let it cook in the oil for about 30 seconds. Dice up the tomatoes and cook in the garlic and oil mixture. Add basil, salt and pepper and cook until heated through, about 5 minutes. Take the baguettes out of the oven and spoon the tomato mixture onto the baguettes. Serve warm.

Nutritional Info:

1 serving = 2 pieces

Calories - 365

Fat - 15.03g

Carbohydrates - 50.69g

Protein - 8.37g

You can always add parmesan cheese or mozzarella on top of the tomatoes and then pop it under the broiler again until the cheese melts. I had bruschetta with olives, salmon, the possibilities are endless but my favorite is the simple tomato kind!