1 of 2 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (122g) Recipe makes 6 servings The following items or measurements are not included below: 1 tablespoon italian seasoning |
||
| Calories 309 | ||
| Calories from Fat 103 | (33%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.5g | 17% | |
| Saturated Fat 2.9g | 14% | |
| Monounsaturated Fat 6.6g | ||
| Polyunsaturated Fat 1.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 7mg | 2% | |
| Sodium 589mg | 24% | |
| Potassium 171mg | 4% | |
| Total Carbohydrate 41.0g | 13% | |
| Dietary Fiber 2.6g | 10% | |
| Sugars 1.1g | ||
| Protein 10.2g | 20% | |
Ingredients
- 1 baguette or sourdough loaf
- 3-4 roma tomatoes, sliced*
- 1/2 cup fresh parmesan cheese, grated, shredded
- 3 tablespoons olive oil
- 1 garlic clove, pressed
- 1 tablespoon italian seasoning
Directions
1
Mix fresh pressed garlic and olive oil in a bowl.2
Cut baguette or sourdough loaf into individual slices.3
Using basting brush, brush oil mixture onto one side of each slice. Place a slice or two of Roma tomato onto the oiled side of each piece of bread.4
Sprinkle fresh shredded Parmesan cheese over top.5
Add Italian seasoning to taste. Place all slices of bread on a cookie sheet or toaster oven pan & broil until cheese is bubbling.6
*I've also used chopped roma tomatoes.
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- Course > Appetizers
- Main Ingredient > Vegetables
- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make > < 60 mins
- Preparation > Number of Servings
- Occasion > Seasonal > Spring
- Occasion > Seasonal > Summer
- Occasion > Taste/Mood > Romantic
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: chefkerry #2
On Sep 19, 2006
yummy dh and i had it for a light lunch i used french bread but followed the recipe exactly will be making this again thanks for sharing
From: highcotton
On Jul 4, 2006
Hit by a sudden late-night craving for bruschetta, but with no fresh basil on hand, I had to search for a new recipe. This was a delightful alternative to our 'usual', and it went together in a snap (less than 10 minutes, instead of the 20 min. indicated). It's closer to what we've always called 'tomato bread' than actual bruschetta. But if time is short or fresh herbs aren't at hand, it's a real good substitute. Thanks for sharing this recipe, Sheri. We went to bed with happy tummies. 
From: Tom&Candy
On Jun 10, 2006
I cannot believe this has not been reviewed yet. This is AMAZING. These were seriously the best bruschetta we've ever had. Tom tripled the garlic (we really really love garlic) and used grated bag parmesan, and we used large slices of sourdough. Our guests were quite impressed... YUM! A keeper for sure!
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