Ingredients: 2 large tomatoes, chopped 1 small onion, chopped 1 tablespoon chopped, fresh oregano 2 teaspoons chopped, fresh basil 2 teaspoons chopped, fresh flat-leaf parsley 2 teaspoons olive oil 1 loaf (1 pound) Italian or French bread, cut into 1-inch slices Freshly grated Parmesan cheese Directions:For hot bruschetta, lay the bread slices out on a cookie sheet. Preheat oven to 400 degrees F. Combine the tomatoes, onion, olive oil and fresh herbs. Spoon onto bread slices. Sprinkle with desired amount of Parmesan cheese. Bake for eight to nine minutes or until bottom of bread is lightly browned. Serve. For cold bruschetta, lay the bread slices out on a cookie sheet. Bake in a preheated 400-degree F oven until lightly brown. Remove and place on a serving plate. Combine the tomatoes, onion, olive oil and fresh herbs. Spoon onto cooled bread slices. Sprinkle with desired amount of Parmesan cheese. Serve |