Saturday, September 11, 2010

Bruschetta with Multigrain Baguettes

Bruschetta begging to be eaten.

So last time MaMa and I were in the kitchen we made multigrain baguettes.  For dinner that evening MaMa served the baguettes with salami and cheese, along with a little olive oil and balsamic vinagerette for dipping and grapes to round it out.  With 3 more of the baguettes to go, we knew we'd be sharing another fun way to fix them up, so without further a-do, here's our recipe for bruschetta:

Ingredients for bruschetta on multigrain baguettes:

3 Tbsp butter
2 cloves garlic, minced
2 medium tomatoes (we like roma tomatoes), chopped
1/2 c feta cheese
1/4 c basil, finely chopped
2 Tbsp, parsley
2 Tbsp olive oil
1/4 tsp salt
1/4 tsp pepper

Directions:  Preheat the oven to 400.  After slicing the baguette, lay all the slices on a baking sheet.  Mix together the butter and 1 clove garlic to create a garlic butter.  Toast the baguette slices for 5 to 8 minutes.  Immediately upon removing them from the oven, give them a nice coating of the garlic butter.

While the baguette slices are toasting, combine the remaining ingredients in a medium bowl and lightly toss to evenly coat all the ingredients.  Once the slices have been toasted and buttered, place a large spoonful of the tomato topping on each slice.  Place on a fun platter and you've got yourself one fancy appetizer.

Roma Tomatoes on Foodista


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