June 24, 2009



Serves: 4

Created by The MDM Team, Monday, October 22, 2007
It's the best thing since sliced bread. This fresh bruschetta is topped with olive oil, basil and tomatoes makes a great accompaniment to traditional and non-traditional pasta dishes.

8" round "wheel" sour dough French bread loaf
1/4 cup of extra virgin olive oil
1 tbsp. butter, melted
2-3 cloves garlic, finely minced
2-3 Italian tomatoes, cubed
Small bunch fresh basil, chopped
Salt to taste

Slice the bread and brush each half with a light coat of melted butter and a heavier coat of olive oil. Sprinkle on garlic and salt. Toast lightly in oven under broil setting (careful don't scorch the butter). Remove and immediately top with diced tomatoes and basil. Serve immediately.

1 comment:

Coolkat said...

Nice recipe! I use a garlicboss to spread garlic on my bruschetta. My
spreads garlic better than minced garlic, prevents garlic finger and a lot more:)