| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
French |
Appetizers |
1 |
Servings |
INGREDIENTS
| 1 |
|
Loaf french bread,; the fresher the bett |
| 6 |
|
Cloves garlic |
| 1/4 |
c |
Olive oil,; the kind with some f |
| 6 |
|
Roma tomatoes; , a.k.a. plum or ita |
| 1/2 |
c |
Parmesan cheese,fresh shredded |
| 4 |
ts |
Dried oregano |
| 2 |
ts |
Dried basil |
INSTRUCTIONS
Slice the bread lengthwise once and cut each half in half the short way.
Process the garlic and olive oil in a mini chopper until it is blended (15
seconds?) and brush it on the open faces of the four bread pieces. Slice
the tomatoes into rounds, silver dollar thick, and cover the bread.
Sprinkle the oregano and basil evenly over the four pieces and then do the
same with the cheese. Cook on a cookie sheet or foil under the broiler
until the cheese melts and the edges of the bread just start to brown (5-15
minutes, depends on the oven).
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