Bruchetta Collin Style

 

So the recipe for this week is a simple yet tasty one. I love it as a easy appetizer or a side dish. I made this for a family barbecue and I think it worked nicely. It's a fresh alternative to all the fatty dips and other regular appetizers. It also made a great addition to scrambled eggs a day later!! try it and tell me what you think! here's the recipe. To be honest it's super easy and everyone has their own variation and may like a little more or less of something. so have fun and experiment! Also it's great served cold without broiling and using the baguette to dip. Enjoy!

Ingredients

• 2 large tomatoes, coarsely chopped
• 1/2 sweet onion, chopped
• 2 tablespoons olive oil
• 1 tablespoon chopped fresh oregano
• 1 teaspoon chopped fresh basil
• 2 teaspoons chopped fresh parsley
• 1/2 (1 pound) loaf Italian bread, cut into 1 inch slices
• 1/4 cup freshly grated Parmesan cheese

Directions

1. Turn the oven on broil. 
2. Slice the baguette in half an inch pieces, drizzle with olive oil and toast until slightly brown on each side.
3. In a medium bowl, combine tomatoes, onion, olive oil, oregano, basil and parsley. Place bread on a baking sheet, and top with tomato mixture. Sprinkle with Parmesan.
4. Broil in preheated oven for five minutes, or until cheese is melted. Allow to cool 5 minutes before serving.