Italian Bruschetta

Lynnda Cloutier


This is about as Italian as it gets. Chunky tomatoes and pesto served on crispy garlic toast. You can make it on any shape of kind of toast.Unknown Source

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loaf, 24 inches, of hard crusted french baguette, thinly sliced and toasted dark
1/2 stick
butter or margarine
garlic salt
5 - 6
ripe tomatoes, diced
1/2 c
pesto sauce
vidalia onion, finely chopped
1/4 c
finely chopped fresh cilantro or parsley
1 Tbsp
olive oil
black olives, optional

Directions Step-By-Step

Slice French bread into 1/2 inch diagonal slices. Spread a little butter on each piece of bread. Sprinkle with a little garlic salt. Toast under broiler til brown. Remove from broiler and let cool slightly. Spread each piece of toast with some pesto sauce
Mix the tomatoes, chopped onions, parsley and olive oil together til well blended. Put about one rounded Tbsp. of mixture on a slice of toasted bread and spread evenly. Arrange Bruschetta on long narrow platter. Serve and enjoy.
For Italian Bruschetta with cheese spread, you will need 8 oz. cream cheese softened and 2 to 3 finely chopped green onions. Mix well and spread about one heaping teaspoon of cheese mixture on toasted bread. Add tomato mixture from above. Arrange on long platter and serve.

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