Bruschetta Florentine Food

BEST EVER BRUSCHETTA

Steps:

• In a medium mixing bowl, add the tomatoes, garlic, basil, vinegar, olive oil, cheese, salt and pepper.
• Mix thoroughly and let sit for at least 15 minutes at room temperature to let the flavors marinate.
• Slice the bread into individual pieces and spoon the mixture on top.

BRUSCHETTA FLORENTINE

Steps:

• Preheat oven to 400 degrees F.
• Mix spinach, mozzarella, and Parmesan, tomatoes, onion, and Italian seasoning in a bowl.
• Cut French bread into about 1/2 inch slices.
• Arrange slices on a baking sheet and spray both sides with the cooking spray.
• Bake for 3 minutes.
• Turn slices over and bake for 3-5 additional minutes or until lightly browned and crisp.
• Top each slice with 1 tablespoon of spinach mixture and return appetizers to oven for 5 minutes or until cheese is melted.
• These are better served hot.

BRUSCHETTA

Steps:

• In a small skillet, heat the oil over medium-high heat. Add the garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden). Pour the garlic and oil into a mixing bowl and allow to cool slightly.
• Add the red and yellow tomatoes, balsamic and basil to the bowl. Sprinkle with salt and pepper. Toss to combine, and then taste and add more basil if needed, and more salt if needed (don't over salt, though!) Cover and refrigerate for an hour or two if you have the time.
• Cut the baguette into diagonal slices to allow for the most surface area possible. Melt 4 tablespoons of the butter in a large skillet and grill half the bread on both sides, making sure they're nice and buttery. Cook until golden brown on both sides. Repeat with the remaining 4 tablespoons butter and the other half of the bread.
• To serve, give the tomato mixture a final stir, and then spoon generously over the slices of bread. Serve on a big platter as a first course or appetizer.