lemon bruschetta

Lynnda Cloutier

By
@eatygourmet

it's traditional to serve bread with cioppino to soak up the tomato broth. It doesn't get much easier or delicious then this bruschetta.Source unknown


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Ingredients

12 slices italian baguette, 1 inch thick
olive oil
salt and black pepper to taste
one small lemon, halved
lemon zest

Directions Step-By-Step

1
preheat broiler to high with rack 6 inches from element. Brush both sides of each bread slice with oil.
2
Season one side of each slice with salt and pepper. Broil bread until Golden Brown on both sides, flipping halfway through, about four minutes
3
Rub toasts with lemon half while still hot. Gently squeeze the lemon as you rub. Top toasts with lemon zest and serve at once. Makes six servings

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