Italian Tomato Bruschetta

Italian Tomato Bruschetta


  • 8 1/2-inch-thick slices-French bread
  • extra-virgin olive oil
  • 2 garlic cloves halved
  • salt
  • pepper
  • 2 lg tomatoes, sliced 1/3 inch thick
  • 8 fresh basil or Italian-parsley springs


Preheat broiler. Place bread slices on cookie sheet and broil until lightly brown on both sides. Brush one side with oil, rub with garlic. Sprinkle with salt/pepper. Place tomato slice atop each bread slice. Brush with oil, sprinkle with salt/pepper. Broil until heated through. Top with basil or parsley and serve.

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