Bruschetta

A few months ago, I had watched the movie Julie & Julia, because almost everyone I knew suggested I should. Its about a girl who blogs about recipes she makes from Julia Childs' cookbook. Hmmmmm, sounds familiar. I was intrigued. Unfortunately, the movie left a lot to be desired. The story sort of dragged. So I was rather disappointed. However, there were some recipes that Julie made that caught my eye. Like her bruschetta (although they didn't really identify the dish in the movie. I just guessed it to be bruschetta). It looked delicious and I've always loved eating bruschetta as an appetizer in restaurants. So I vowed to someday try to make some. Julie's bruschetta had, what looked like, both yellow and red tomatoes. For this recipe, I only used red Roma tomatoes.

Hubby absolutely loved these. He couldn't stop eating them. He said they were quite tasty. And I have to agree with him.

1 loaf french baguette (about a foot long), cut into 1/4" thick slices

olive oil

1-2 cloves garlic, cut in half

5 Roma tomatoes (or any medium tomatoes you like), seeded then chopped

3 stems fresh basil, chopped or chiffonade

salt & pepper

1) Preheat oven to 400 deg F. Place sliced baguette on baking sheets. Drizzle the top of the baguette slices with olive oil. Bake for 10-15 minutes, until they start to turn golden brown. Cool for about 2 minutes. Rub garlic (cut-side down) on toasted baguette. Set aside.

2) In a medium bowl, combine chopped tomatoes and basil. Season with salt and pepper to taste. Mix thoroughly. Top prepared baguette slices with tomato mixture and serve.