25 Jan

Six roma tomatoes, chopped
2 cloves garlic, crushed
2 tbsp. Italian seasonings
salt and pepper
3 tbsp. olive oil
1 tbsp. water
Shredded mozzarella cheese
1 loaf crusty bread

Mix tomatoes, garlic, seasonings, salt and pepper, olive oil, and water in a small bowl. Slice bread into 1-inch thick slices, then cut each slice in half. Top each piece of bread with a sprinkling of mozzarella, and place under broiler until cheese is melted and bread is slightly browned. Remove from oven and top with tomato mixture.


3 Responses to “Bruchetta”


  1. No Snickers at THIS feast. « Snerkology - December 22, 2008

    […] up until Sunday – not for, like EVER. That’d be one helluva grocery trip). I’m making bruchetta to take to the Grandparent’s tomorrow evening. Calvin kind of made a face when I mentioned it […]

  2. A Week of Clean Eating « No Butts About It - March 3, 2010

    […] stuffed with tuna salad, 1/2 cup cottage cheese. Dinner – Roasted chicken breasts topped with bruchetta, sauteed summer […]

  3. There she goes, talking about food again. « Snerkology - December 28, 2010

    […] Bruchetta with toast points – Buffalo Chicken Dip, with tortilla chips and celery – Cheese Enchilada Chowder […]

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