by Melissa Close-Swickard

Created on: October 04, 2010   Last Updated: March 27, 2011

A couple of years ago, my husband and I celebrated our wedding anniversary at a classic fine dining  Italian restaurant that offered homemade pastas, succulent meat dishes and a different fresh fish specialty every night. The cozy bar offered the right atmosphere to enjoy a cocktail with an appetizer. We were novices with Italian appetizers and decided to try the bruschetta.  It was the beginning of a delightful relationship with an Italian dish that can be made in various ways.

WARNING:  this article is not for those of you who are professional chefs. 

This recipe is for those of you who are on the go and too busy to spend a lot of time in the kitchen.  Bruschetta is a “feel good” dish that is enjoyed all year round.  It is great served with a bowl of soup on a cold winter night and can be served with a salad on a hot summer night. It is also a great side dish to a pasta dinner.

The secret to a good bruschetta is to make your tomato mix a day ahead of time to let the flavors blend together.  Also, it is advised to lightly spread the mixture onto the bread and then serve right after making, to avoid a soggy mess.  Gordon Ramsey would be appalled at the lack of fresh ingredients in this recipe, but it is very tasty and easy to make. 

Although light in calories, it satisfies the palate.  This recipe is very simple, yet delicious too.  It is inexpensive to make and can be enjoyed without leaving your house.

Bruschetta is a great snack or appetizer and even good for lunch.  Should you wish to bring it to a party or potluck, simply double the ingredients.

Ingredients

1- 28oz can of petite diced tomatoes, drained

1- TBSP of dried basil

1- TBSP olive oil

1- Tsp. garlic powder

Dash of salt and pepper

2 cups grated mozzarella cheese

1 French Baguette

½ cup melted butter

In a medium mixing bowl, add drained tomatoes, basil, oil, garlic powder, salt and pepper. Mix well into a smooth paste and refrigerate for at least 24 hours.

When ready to eat it:

Preheat oven to 375 degrees.

Slice baguette lengthwise in half, spreading both sides with melted butter.  Place on baking sheet and toast in oven for about three minutes or until golden brown.

Remove from oven, sprinkle cheese on top of both pieces of bread.  Place bread back in oven until cheese melts, about 45-60 seconds.

Remove from oven and spread tomato mix on top of both pieces of bread.  Cut bread into desired slice sizes and immediately serve.

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