The Savory Way - Grilled Bread with Olive oil, Tomato and Parmesan Cheese

[Guest guest]

This is one of the recipes from The Savory Way. I'll try and post a

couple more during the week.

 

* Exported from MasterCook *

 

Grilled Bread with Olive Oil, Tomato and Parmesan Cheese

 

Recipe By : The Savory Way by Deborah Madison

Serving Size : 4 Preparation Time :0:00

Categories : Appetizer Breads

Cheese

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 sun-dried tomato for each slice of bread

2 slices Country Bread -- 1/3 " thick

extra-virgin olive oil

1 plump clove garlic -- cut in half

1 piece Parmesan cheese -- shaved in thin pc

 

Preheat the oven to 425°F. If the tomatoes have been preserved in oil,

simply mash them into a paste. If not, cover them with a small amount of

boiling water and let them sit until they're soft, then pound into a

paste or puree. Or use a teaspoon or two of the dried tomato puree.

Brush the bread with oil and place in the oven (or toast over coals)

until lightly browned and somewhat crisp. Rub the surface with the cut

garlic, then spread the sun-dried tomato over the toast. Cover with the

shavings of cheese. Cut into wedges or fingers and serve.

 

Makes 2-4 servings

 

Note: This bruschetta, slightly more elaborate than the traditional

garlic toast, includes tomato and cheese. If you are grilling outside,

toast the bread right over the coals. Otherwise a hot oven will work

fine. (If you have a fireplace, cosnider setting a low grill over the

coals and cooking outdoors.) A large country loaf, coarse grained and

full of flavor, makes the best toast.

 

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RisaG