lemon bruschetta

Lynnda Cloutier


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

★★★★★ 2 votes


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


1preheat broiler to high with rack 6 inches from element. Brush both sides of each bread slice with oil.
2Season one side of each slice with salt and pepper. Broil bread until Golden Brown on both sides, flipping halfway through, about four minutes
3Rub 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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