Tomato Bruschetta recipe

Items needed:

8 oz. loaf French bread.(baguette)

2 Tblspns. olive oil.

2 medium red or yellow tomatoes, seeded and finely chopped.

1/4 cup chopped, pitted olives.

3 Tblspns. sliced green onion.

1 Jalapeno pepper or a small banana pepper, seeded and finely chopped.

1 clove garlic, minced.

1 Tblspn olive oil.

1 Tblspn fresh oregano or tspn dried oregano.

1/8 tspn pepper.

2/3 cup finely shreaded Parmesean cheese.

Cut bread into 3/8 in. thick slices.

Brush both sides lightly with olive oil.

Place on a cookie sheet.

Bake at 425° for 5-10 min.until crisp and light brown, turning once.

Topping:

Stir together tomatoes, olives, green onion, peppers, garlic and 1 Tblspn olive oil, oregano and pepper.

Top each slice with some Parmesan cheese, some tomato topping and some more Parmesan cheese.

Return slices to cooking sheet. Bake at 425° for 3-5 more min. until cheese is melted.

Tip: Can store at room temp. for up to 24 hours and top with tomato topping at serving time.

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