BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

June 28 2010

Tomato Bruschetta

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1 8-ounce loaf French bread (baguette)
2 tablespoons olive oil
2 medium red and/or yellow tomatoes, seeded and chopped
1/4 cup chopped, pitted ripe olives
3 tablespoons sliced green onion
1 jalapeno pepper or 1 small banana pepper, seeded and finely chopped (optional)
1 clove garlic, minced
1 tablespoon olive oil
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
1/8 teaspoon pepper
2/3 cup finely shredded Parmesan cheese

Cut bread into 3/8-inch-thick slices. Brush both sides of each slice lightly with the 2 tablespoons olive oil. Place on an ungreased baking sheet. Bake in a 425 degree F oven for 5 to 10 minutes or until crisp and light brown, turning once.

For topping, stir together tomatoes, olives, green onion, jalapeno or banana pepper (if desired), garlic, 1 tablespoon olive oil, oregano, and pepper.

To assemble, top each toasted slice with a little Parmesan cheese, then about 1 tablespoon of the tomato topping. Sprinkle each with some of the remaining Parmesan. Return slices to the baking sheet. Bake in a 425 degree F oven for 3 to 5 minutes or until cheese starts to melt and topping is heated through. Serve warm. Makes about 24.