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

How to Make lemon bruschetta


  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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