Labadie Recipe Database

Name Tomato Bruschetta Number of People 12 List of Ingredients 8 oz. loaf French Bread 2 T. olive oil 2 medium red and/or yellow tomatoes, seeded and chopped 1/4 c. chopped, pitted ripe olives 3 T. sliced green onions 1 Jalapeno pepper or 1 small banana pepper, seeded and finely chopped (optional) 1 clove garlic, minced 1 T. olive oil 1 T. snipped fresh oregano or 1 tsp. dried oregano, crushed 1/8 tsp. pepper 2/3 c. finely shredded Parmesan cheese Description Cut bread into 3/8 inch thick slices. Brush both sides of each slice lightly with the 2 T. olive oil. Place on an ungreased baking sheet. Bake in a 425 degree oven for 5 to 10 minutes or until crisp and light brown, turning once. For topping, stir together tomatoes, olives, green onion, jalapeno or banana pepper (if desired), garlic, 1 T. olive oil, oregano and pepper. To assemble, top each toasted slice with a little Parmesan cheese, then about 1 T. of the tomato topping. Sprinkle each with some of the remaining Parmesan. Return slices to the baking sheet. Bake in a 425 degree oven for 3 to 5 minutes or until cheese starts to melt and topping is heated through. Serve warm. Time 40 minutes Difficulty (1-5) 2 Notes Make ahead tip: Transfer toasted bread to a storage container. Cover and store at room temperature for up to 24 hours. Note: It took more than 2 T. of olive to brush both sides of bread. 58 calories, 3 g fat (1 g saturated), 3 mg cholesterol, 104 mg sodium, 6 g carbohydrates, 0 g fiber, 2 g protein Image