Recipe: Traditional Bruschetta
(Pronounced like brew-sketta)
2 Tbl. olive oil (extra virgin if you have it) plus extra to coat your bread
1 15 oz. can of diced tomatoes with Italian spices
1 Tbl. crushed garlic (the stuff from a jar is fine)
12 slices of baguette French bread. (Sourdough is a good texture, but any French bread will do.)
4 Tbl. grated parmesan cheese
In small saucepan, combine olive oil, diced tomatoes, and crushed garlic. Bring mixture to a boil and then turn it down to simmer (just bubbling). Simmer it until almost all of the liquid is gone, stirring occasionally to keep it from sticking to the bottom. This will take up to 30 minutes, depending on your stove. Just keep an eye on it once in awhile. Take it off the heat. (This can be done a day or two ahead and chilled.)
Slice the bread into 1/2-inch slices. Spray or brush olive oil on both sides of the slices. Broil or grill the bread until light brown. The grill will give it a smokier flavor, but both are perfectly fine techniques.
Reheat the tomato mixture if you chilled it and use a teaspoon to mound it on your bread slices. Sprinkle with the parmesan and serve.
You can also serve this at room temperature, so don't worry if you left it on a buffet for awhile.
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