Raphe Reeves


This appetizer goes very well with a Bourgogne/Burgundy Pinot Noir. Pick up a bottle of Louis Jadot or Louis Latour, usually


★★★★★ 2 votes

25 Min
15 Min


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  • 8 small
    cherrie tomatoes
  • 2 Tbsp
    sun dried tomatoes, chopped finely
  • 1 clove
    minced garlic
  • 2 Tbsp
    balsamic vinegar
  • 1 Tbsp
    basil, fresh, chopped finely
  • 1 dash(es)
    kosher salt
  • 1 dash(es)
    crack black pepper
  • 1 c
    mozzarella cheese, shredded
  • 1 small
    french bread loaf, baguette

How to Make Bruschetta


  1. Turn the oven to broil.
  2. Cut the baguette into 3/4" or 1" slices. This recipe is enough for 6 slices.
  3. Spray your cookie your cookie sheet before placing the bread on it. Place bread in the oven on "broil" for no more than 2 mins. Keep an eye on it so as not to burn the bread.
  4. While the bread is cooking, mix all the ingredients, "except the mozzarella" in a bowl.
  5. Take the bread out of the oven and turn the oven to 425 degrees now.
  6. Spread the mixture from the bowl evenly on all 6 pieces. Now take the mozzarella and spread atop the mixture on all 6 pieces. Use less or more cheese, your call...
  7. Place the bread, on the cookie sheet, back in the 425 oven for 10 mins. Keep an eye on it so as not to burn or cook too done.

Printable Recipe Card

About Bruschetta

Course/Dish: Other Appetizers
Other Tag: Quick & Easy

Show 6 Comments & Reviews

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