Fresh Tomato & Cheddar Bruschetta
Recipe: #5427
May 14, 2012
Categories: Snacks, Tomato, Appetizers, Baby Shower, Brunch, Fathers Day, Mothers Day, Vegetarian, Fresh Tomatoes, more
"I usually make this on my outdoor grill and serve with grilled steaks, to save some time prepare the mayonnaise mixture ahead and refrigerate (omitting the tomatoes and adding them in just before spreading on the bread) you should have enough for about 15 slices regular slices of bread depending if you use the small long baguette or the regular size French bread, however if you prefer lots of topping you may want to double the amounts, use only Roma tomatoes and make certain to chop small"
Original is 15-18 servings
Ingredients
Nutritional
- Serving Size: 1 (98.8 g)
- Calories 204.8
- Total Fat - 10.9 g
- Saturated Fat - 4.3 g
- Cholesterol - 60.8 mg
- Sodium - 327.9 mg
- Total Carbohydrate - 20.6 g
- Dietary Fiber - 0.3 g
- Sugars - 1.2 g
- Protein - 6.2 g
- Calcium - 60.2 mg
- Iron - 1.1 mg
- Vitamin C - 5.8 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F. Prepare an ungreased 15 x 10-inch baking sheet. Place the bread slices onto the baking sheet in one layer. Bake for about 5 minutes on each side or until toasted.
Step 2
Meanwhile in a medium bowl combine the mayonnaise with garlic, Parmesan cheese, oregano, basil and black pepper. Mix in the shredded cheese and chopped tomatoes. Spread over the top side of each bread slice. Sprinkle tops with Parmesan cheese Bake for about 8 minutes longer or until bubbly. Serve warm.
Tips
No special items needed.
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