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



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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


  • 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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