My Favourite Bruschetta

Every single time I buy a baguette, I think of this recipe.

The first time I tried it, years ago, I was at a dinner party my mom hosted. That night I lingered around the appetizer table and absolutely demolished these little babies.

Years later I shared the recipe with my best friend Sam and she fell in love with it too! I think she still cooks it with her family now and then. (On a side note, don't you love how food brings people together? My friends and I spent many after school evenings cooking things like...our favourite bruschetta!)

And if you must know, we also made Mr. Noodle, pasta with butter and salt, grilled cheese sandwiches, left overs, pizza, and other quick, not so healthy, hold-me-till-dinner meals.

What makes this recipe different than the usual bruschetta is that you get an amazing mixture of flavors and textures: sweet red tomatoes and basil, creamy and tangy mayo and cheese, and spicy pepper and oregano. This all warmed in the oven toasting the baguette and melting the cheese....MMmmm its making me hungry just thinking about it!


If you feel like being tres professional, try baking your own baguette! You can find a good recipie here.

Note: You can make this recipie the day before and chill. Spread it onto the bread just before baking.

Ingredients:

1/2 c. light mayo
1 c grated mozzarella cheese
2 medium tomatoes, halved, seeded and finely diced
1/4 cup freshly grated parmesean cheese (or 2 Tbsp. dry)
1 tsp. whole oregano
1/2 tsp. pepper
1/4 tsp. sweet basil
1 baguette
1/3 c. butter or margarine
garlic powder

Directions:

1. Preheat the oven to 350 degrees.

2. Mix the first 7 ingredients in a small bowl.

3. Cut baguette into 1 inch slices. Butter one side and sprikle lightly with a little garlic powder (as if you were making garlic bread). Arrange the bread, buttered side up, on an ungreased baking sheet.

4. Use a soup spoon to scoop the tomato mixture onto the bread. Press the mixture down well and then pull the spoon off smoothly. I find that using a spoon helps get the perfect amount, and it sets the mixture firmly onto the bread (not as many bits will fall off).

5. Bake in the oven for 15 minutes or until hot and the cheese is melted. Serve warm.