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Monday, April 30 2012

French bread slices are topped with garlic butter and a fresh tomato-basil topper for this grilled appetizer.

 


 
Bruschetta with Tomato-Basil Topping
Recipe from 
Servings: 8 appetizer servings
Prep Time: 20 mins
Total Time: 25 mins
 
 
ingredients
  •  
     cup  chopped, peeled and seeded roma tomatoes
  •  
    1/2  cup  snipped fresh basil
  •  
     tablespoon  olive oil
  •  
     teaspoons  minced garlic
  •  
    1/4  teaspoon  salt
  •  
    1/4  teaspoon  freshly ground black pepper
  •  
    1/4  cup  butter, softened
  •  
     teaspoon  minced garlic
  •  
    1/8  teaspoon  salt
  •  
    1/8  teaspoon  freshly ground black pepper
  •  
     16-ounce loaf  baguette-style French bread (about 20 to 24 inches long), bias-sliced 3/4-inch thick
  •  
    1/2  cup  freshly shredded Parmesan or Romano cheese
  •  
 
directions
For topping: In a medium bowl, combine tomatoes, basil, olive oil, the 2 teaspoons minced garlic, the 1/4 teaspoon salt, and the 1/4 teaspoon black pepper. Set aside.
 
For garlic butter: In a small bowl, combine softened butter, the 1 teaspoon garlic, the 1/8 teaspoon salt, and the 1/8 teaspoon black pepper.
 
Evenly spread garlic butter on one side of bread slices. For charcoal grill, grill bread slices, buttered side down, on the rack of an uncovered grill directly over medium-low to low coals for 2 minutes or until lightly browned. Turn over and spoon the topping onto each bread slice. Sprinkle with cheese. Grill, covered, 3 to 4 minutes more or just until heated through and bottoms are toasted. Watch bread closely so it does not char. (For a gas grill, preheat grill on high for 10 to 15 minutes. Reduce heat to medium-low to low. Place bread slices on grill rack over heat. Cover and grill as above.)
 
Remove from grill. Serve immediately. Makes 8 appetizer servings.
 
nutrition information
Calories 256, Total Fat 11 g, Cholesterol 20 mg, Sodium 612 mg, Carbohydrate 32 g, Fiber 2 g, Protein 8 g. Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 10:42 am   |  Permalink   |  Email