Summer Brushcetta Bread
From optimistic1_2 14 years ago
- 2 1/2 hours to make
- Serves 4-6
when you have all those tomatoes coming in......this is a very tasty way to use them up!
Ingredients
- 12 heirloom tomatoes (any nice ripe ones will do) shopping list
- 1 clove garlic (minced) shopping list
- sea salt shopping list
- fresh black pepper shopping list
- high quality olive oil shopping list
- 1 whole wheat baguette (day old) sliced length wise shopping list
- as much fresh basil as you like (I like lots) shopping list
- fresh parmigiano Regiano shopping list
How to make it
- slice tomatoes in half then the halves in quarters
- add garlic, salt and pepper to taste and drizzle with olive oil
- mix to coat and spread on a large cookie sheet
- cook in oven at 225 degrees for 2 hours or until carmelized
- remove from oven
- take baguette lengths and spread basil ontop ( I love basil so I use a lot)
- layer still warm tomatoes on top of basil leaves
- heat inlow oven ...about 225 for 20 minutes
- remove from oven
- take a potato peeler and grate cheese in slices (again be generous)
- drizzle with olive oil
- salt and pepper to taste.
- cut into fairly thick pieces
- I sometimes grill the bread first if we are bbqing....adds a nice flavour!
People Who Like This Dish 3
- jdpinky Eastpointe, MI
- choclytcandy Dallas, Dallas
- crazeecndn Edmonton, CA
- optimistic1_2 Guelph, CA
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