| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
French |
Appetizers, Vegetables |
16 |
Slices |
INGREDIENTS
| 2 |
lg |
Tomatoes, diced |
| 1/4 |
c |
Chopped fresh basil, lightly packed |
| 1 |
|
Garlic clove, minced |
| 1 |
|
Half loaf French or Italian bread or 1 French baguette |
| 1 |
lg |
Garlic clove, halved |
| 1 |
tb |
Olive oil |
| 2 |
tb |
Freshly grated parmesan (optional) |
INSTRUCTIONS
In bowl, combine tomatoes, basil, minced garlic, and salt and pepper to
taste; let stand for 15 minutes or cover and refrigerate for up to 4 hours.
Slice bread in 1"-thick slices. Place on baking sheet and broil until
lightly browned on each side. Rub cut side of garlic clove over one side
of bread; brush with olive oil. Spoon tomato mixture over top. Sprinkle
with Parmesan (if using). If tomato mixture has been refrigerated, broil
brushchetta for 1 minute. Makes about 16 slices. Source: Lighthearted
Everyday Cooking; Anne Lindsay. MM by Lyn.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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