2 lg Tomatoes, diced
1/4 c Chopped fresh basil, lightly
-packed
1 Garlic clove, minced
1 Half loaf French or Italian
-bread or 1 French baguette
1 lg Garlic clove, halved
1 tb Olive oil
2 tb Freshly grated parmesan
-(optional)
In bowl, combine tomatoes, basil, minced garlic, and salt and pepper
to taste; let stand for 15 minutes or cover and refrigerate for up to
4 hours. Slice bread in 1"-thick slices. Place on baking sheet and
broil until lightly browned on each side. Rub cut side of garlic
clove over one side of bread; brush with olive oil. Spoon tomato
mixture over top. Sprinkle with Parmesan (if using). If tomato
mixture has been refrigerated, broil brushchetta for 1 minute. Makes
about 16 slices. Source: Lighthearted Everyday Cooking; Anne Lindsay.
MM by Lyn.
