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Baked Bruschetta

Updated on June 18, 2007

Looking for something a little bit different to bring to your next cook out or potluck dinner? Bruschetta is an elegant appetizer, yet it is so easy to make! The word "bruschetta," meaning "charcoal roasted," is really a Roman slang word, but it has come to be used more often for this type of snack than the more appropriate Tuscan word, "fettunta," which means "oiled slice." Either way, it's a delicious treat that is very popular, especially during the summer when you can use the freshest in-season ingredients possible!

Baked Bruschetta

1 med. baguette

2 ripe plum tomatoes, diced

1/2 cup red onions, diced

1 handful fresh basil

2 Tbsp. olive oil, plus more for brushing on bread

4 Tbsp. Balsamic vinegar

1 garlic clove



grated Parmesan cheese

shredded mozzarella or provolone (or mixed)

Stack basil leaves, and then roll and slice accross the vein until you have "basil confetti" (this is also referred to as "chiffonade"). In a medium bowl, combine the basil, tomatoes, and onion. Add about the olive oil and Balsamic vinegar, more of both if necessary. Season with salt and pepper. Let macerate for about 30 minutes.

Slice each baguette into 1/2-inch thick pieces. Pace on a cookie sheet. Brush with olive oil. Broil until just toasted. Remove from oven and rub each piece of toast with a garlic clove. The garlic oils will rub off and add a subtle flavor to the toast.

Then, top each slice witha spoonful of the tomato mixture, some Parmesan cheese, and some mozzarella or provelone. Place in a 350-degree oven until the tomato mixure is warm and the cheese is melted.

If you are taking this to a party, you can skip the final step of mounding the bruschetta on the toast and melting the cheese over it. Just transfer the bruschetta topping into a pretty bowl and serve with the toasted slices of baguette.


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    • italianoliveoil profile image


      10 years ago from London/Dubrovnik/Barcelona

      Oh for brushing it on bread i recommend crushing a garlic clove in the olive oil and leaving it for a while so the olive oil can absorb the garlic. Excellent recipe

    • profile image


      11 years ago

      this is delicious, especially with goat cheese, which is how I first tried it. 5/5!


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