Tuesday, September 28, 2010
I'm pretty sure I've posted about bruchetta before. But that was a while ago. So here it is again.
For the topping: Roma tomatoes, garlic, basil, olive oil, s+p.
For the bread: Brush both sides of thinly sliced baguette with olive oil and rub each side with a piece of raw garlic clove. Sprikle with a little salt. Broil on top rack of oven for 1-2 mins each side, then top with...the topping.