Bruschetta

1 cup chopped cherry tomatoes
1/2 cup lightly packed fresh sweet basil leaves, stacked, rolled and thinly sliced
1 clove garlic, minced
1 tablespoons extra virgin olive oil
1/4 teaspoon sea salt or salt
1/2 teaspoon freshly ground black pepper
1 8-ounce loaf baguette style French bread, ends trimmed and sliced inch thick
Provolone Cheese slices

For topping, in a medium bowl, combine tomatoes, basil, garlic and 1 tablespoon of the olive oil and the salt. Set aside.

In a small bowl, combine remaining 2 tablespoons olive oil and the black pepper. Brush one side of 16 bread slices with olive oil mixture (reserve any remaining bread for another use). Place brushed slices on an ungreased baking sheet, oiled sides up. Broil 2 to 3 minutes or until lightly browned.

Top toasted bread slices with tomato mixture and provolone cheese. Place in broiler until cheese just begins to melt. Remove from broiler. Let stand for 5 minutes. Vegetables should still be cool. Serve.

Makes 8 appetizer servings (2 per serving).

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This recipe courtesy of Back of the Box Recipes.
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