Joanie: This recipe is definitely one of my most requested! I don’t know if this qualifies as a true bruschetta since there is no olive oil in the recipe, but it’s still delicious! You could substitute olive oil in place of the butter, but I have yet to try that. This would actually be a perfect recipe to use Janna’s Homemade Butter.
1 narrow baguette, French or the like
2 cups fresh diced tomatoes
1/3 cup minced red onion
Fresh basil, approx 20 large leaves (dried will NOT do!)
1/2 cup butter
Fresh garlic cloves (I use 4 or 5 large cloves, I like a strong garlic flavor)
1 cup shredded Parmesan cheese
Start with red, ripe tomatoes. Finely dice yield approximately 2 cups. Set aside in a bowl.
Mince red onion, add to tomatoes.
Chiffonade basil leaves by stacking them, rolling them lengthwise, and slicing them into thin ribbons.
Add basil to tomato mixture. Salt to taste. Set aside.
Heat oven to broil.
Slice baguette on the diagonal to desired thickness. I like mine about 3/4 inch. Arrange on a baking sheet and gently toast them on broil in your oven. WATCH THEM CAREFULLY so they don’t burn. You want these to be slightly golden and crusty. They will go back into the oven for final step so don’t let them get too dark. Remove when toasted.
In microwave safe bowl, add 1/2 cup of butter and minced garlic. Microwave until melted and creamy. Give butter mixture a stir, then add generously to each slice of toasted baguette. I like to make sure the garlic pieces are evenly distributed on the bread. Don’t go cheap on the butter! This adds SO MUCH flavor to the recipe. Next, use small slotted spoon to add tomato mixture to each slice of bread. Top with shredded Parmesan cheese.
Place back in the oven and broil. Again, WATCH CAREFULLY! They are ready when cheese is melted and bruschetta is hot.
Most of this batch was eaten within minutes, so this is all I could get for a picture!