1loaf, 24 inches, of hard crusted french baguette, thinly sliced and toasted dark
1/2 stickbutter or margarine
5 - 6ripe tomatoes, diced
1/2 cpesto sauce
1vidalia onion, finely chopped
1/4 cfinely chopped fresh cilantro or parsley
1 Tbspolive oil
·black olives, optional
How to Make Italian Bruschetta
- 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.