*Note to chef- Try and make the mixture earlier than later- the longer it sits, the better!
Quick and Easy Bruschetta
(serves about 7- double up if need for more guests)
1 loaf of a whole grain or french baguette.
1 large can of diced tomatoes
1/2 cup of shredded Parmesan cheese
6 garlic cloves
1/2 of a lemon squeezed
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1-2 teaspoons of franks red hot sauce (or tabasco)
2 teaspoons of red pepper flakes
2 teaspoons of chili powder
2 bundles of fresh basil (the more the better!)
How to (Bruschetta mixture):
Drain the can of diced tomatoes so that mostly all tomato juice is gone
Pour diced tomatoes into a mixing bowl and then add the oil, balsamic, and lemon juice, and hot sauce.
Mince garlic as fine as possible and mix in with tomatoes
Add all dry ingredients except salt and pepper.
Lastly, generously pepper mixture. Add salt in as needed (roughly a 1/2 tablespoon).
*Refrigerate for 30 minutes to 1 hour
How to (prepare):
Turn oven on at 450 degrees.
Slice bread into 1 inch slices and place up on a cookie sheet.
Lightly spray bread with cooking oil
Place in the oven for 5-10 minutes until lightly browned
Finally,with a small spoon, place a scoop of the bruschetta mixture onto each toasted bread round. Then, top with a sprinkle of Parmesan cheese.