Monday, December 14, 2009
Tomato Olive Bruchetta with Mozerella
I regularly stock my pantry with the mini baguettes, that is ready after baking for just 12 mins.Very convenient to make garlic bread as well as bruchetta's with various toppings.
To make it more rich, I top it with some left over mozerrella cheese (if any).Makes a delicous tea time snack.
4 mini baguettes or a single loaf of French bread
1/2 cup tomato sauce / Pasta sauce
1/ 2 cup chopped tomatoes.
1/2 cup choped black olives
1/4 cup chopped jalapenos
2 tblsp chopped garlic
4 tblsp olive oil
2 tsp dried oregano or dried basil as per taste.
Mix the chopped garlic with olive oil and leave it to rest for about 10 mins
Bake the bread as per instructions
When the bread is cooled, cut into oblong slices
If its mini baquettes cut into half lengthwise.
Brush the bread with the garlic -olive oil mixture.
Spread a tsp of tomato sauce or pasta sauce, and sprinkle with oregano.
Spread the chopped olives , tomatoes, jalapenos as per taste.
Top with shredded mozorella and bake for 15 - 20 mins or until the cheese melts and brown spots appear.