Created by ForeverMama on March 17, 2016
Step 1: BRUSCHETTA TOPPING METHOD:
Step 2: Coarsely chop the tomatoes, placing them in a colander that has been positioned over a plate, bowl or sink to drain off tomato juices. Once juices have stopped running place tomatoes into a clean bowl.
Step 3: To the tomatoes, add chopped red onion, vinegar, 3 tablespoons of the extra-virgin olive oil, basil, fennel seeds, Italian seasoning, and red pepper flakes, if using. Set aside.
Step 4: To a small saute pan, add the 1 tablespoon of olive oil. Saute the garlic for about 3 minutes, being careful to not let let it burn.
Step 5: Add garlic/olive oil mixture to tomato mixture.
Step 6: Season with salt and ground black pepper to taste. With a spatula, carefully mix to distribute tomato mixture evenly. Set aside.
Step 7: BRUSCHETTA BREAD METHOD:
Step 8: Preheat oven to 400°F. Slice French bread in half lengthwise.
Step 9: Place both halves on a baking sheet with cut side up.
Step 10: Brush lightly with olive oil.
Step 11: Toast bread for about 10-15 minutes or until top is crunchy and slightly golden.
Step 12: Pull baking sheet out of the oven and rub garlic halves over crunchy side of both bread halves.
Step 13: Sprinkle with half of the grated parmesan evenly over each bread half.
Step 14: Place back into oven until parmesan is melted and bread is crisp for about 5 minutes. (Make sure that you don't over dry the bread so that it won't be too hard).
Step 15: Pull baking sheet back out of oven and top evenly with tomato mixture.
Step 16: Sprinkle remaining grated parmesan cheese over tomato topping.
Step 17: Place baking sheet back into oven for another 4-5 minutes until parmesan is slightly melted.
Step 18: Remove from oven and slice bread into 4 - 5 inch pieces. Serve and enjoy.