Bruschetta

My parents were up this weekend. It was so wonderful getting to see them. I also was excited to prepare them a (hopefully) wonderful meal. Since we had thoroughly enjoyed the Boursin Spinach Stuffed Chicken I knew I wanted to make that for them.

I also decided to try my hand at Bruschetta. I personally do not care for tomatoes, but I want to like them so I figured why not. My parents LOVE bruschetta and always order it when out at Italian restaurants.

This recipe was good (I liked it as well as I could like anything with tomatoes) and very easy. In fact my Mom commented once she saw how simple it was that she would just make her own bruschetta from now on and not buy store bought (YAY Mom!)

Here is our creation:

Bruschetta

3 1/2 Tbsp extra-virgin olive oil, divided
1 Tbsp garlic powder, divided (I didn't have minced garlic on hand)
1 loaf Italian bread sliced in 1-inch thick slices
1 Tbsp dried basil
4-5 ripe plum tomatoes, seeded and diced
1/2 tsp salt
1/4 cup shredded Parmesan cheese, divided
1/2 tsp black pepper

1. Put oven rack in middle position. Heat to 450F. Line a rimmed baking sheet with foil. Place cut pieces of bread on pan.
2. Mix 1 1/2 Tbsp oil, 1/2 the garlic powder, and 1/2 the Parmesan cheese in a bowl. Brush top cut side of bread with oil mixture. Bake 5 minutes or until lightly toasted.
3. Meanwhile, combine remaining oil, garlic powder, the tomatoes, basil, salt, and pepper.
4. Place tomato mixture on top of bread slices and top with remaining Parmesan. Return to oven for 1-2 minutes to warm through.