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Thursday, 15 April 2010 10:40

Bruschetta with Tomato and Basil Featured

Written by John
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Bruschetta with Tomato and Basil Bruschetta with Tomato and Basil John Baghoyan

An appetizer whose origin dates back to the 15th century. These simple appetizers are also known as fettunta in Tuscany, which means "oiled slices". The raw nature of all the ingredients make the bruschetta a refreshing and healthy appetizer. In addition to fresh basil and tomato, extra-virgin olive oil is a great source of monounsaturated fat which is linked to reducing heart disease. Even though this is a healthy appetizer, it should still be considered man eats.


  • 1 Baguette (French Bread)
  • 4 Roma Tomatoes
  • 5 Large Basil Leaves
  • 3 Garlic Cloves, minced
  • 1.5 Tbsp Parmesan Cheese
  • 2.5 Tbsp Extra-Virgin Olive Oil + extra for brushing
  • Freshly Grounded Black Pepper to taste
  • Salt to taste


  1. Place the the rack in oven to the top setting and preheat oven to 450°F
  2. Dice the tomatoes and place in a bowl
  3. Stack all basil leaves and roll them like a cigar, then slice like a loaf of bread and slice again length-wise. Add to bowl.
  4. Mince the garlic into the bowl
  5. Add parmesan cheese
  6. Add extra-virgin olive oil
  7. Add salt and pepper to taste
  8. Mix all ingredients to combine
  9. Cut 1/2 inch slices of french bread at a 45° angle. Total 12 slices.
  10. Place bread on baking sheet and brush each slice with extra-virgin olive oil.
  11. Toast for 5-6 minutes, until the bread begins to turn golden brown.
  12. Align on a serving platter and top each slice with fresh tomato and basil mixture.
  13. Enjoy! Makes 12 slices, enough for 4 people or 2 MEN!!!


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0 # Bruschetta with Tomato and Basileasy grilled 2014-04-14 17:11
German potatoes are commonly the waxier types of potatoes.
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