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:
1 multigrain baguette, sliced
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.