Preparation:
In bowl, combine tomatoes, basil, minced garlic, and salt and pepper to taste; let stand for 15 minutes or cover and refrigerate for up to 4 hours. Slice bread in 1"-thick slices. Place on baking sheet and broil until lightly browned on each side. Rub cut side of garlic clove over one side of bread; brush with olive oil.
Spoon tomato mixture over top. Sprinkle with Parmesan (if using). If tomato mixture has been refrigerated, broil brushchetta for 1 minute. Makes about 16 slices.
Source: Lighthearted Everyday Cooking; Anne Lindsay. |
