Bruschetta Recipe

• loaf of French bread
• 5 medium tomatoes (minced)
• 3-4 cloves chopped garlic
• juice from 1/2 lime
• 1/4 c. Bertolli extra virgin extra virgin olive oil
• 1 c. freshly grated Parmesan cheese
• 1 tbs fresh basil
• salt and pepper

1. Mix diced tomatoes (juice and all), chopped garlic, extra virgin olive oil, lime juice, 3/4 c. Parmesan cheese (keep the rest for later), basil, and salt and pepper (to taste).
2. Allow to stand for several hrs to marinade.
3. Slice bread at an angle, brush one side with melted butter, and broil on each side till brown.
4. Spoon mix onto bread, and top with reserved Parmesan.
5. Broil till cheese has melted.
6. Best when served immediately to avoid getting soggy.
7. Ingrediants may be adjusted depending on your taste.
8. I like to make a "big" batch, and use the left over mix on pasta the next day.

bread, tomatoes, garlic, lime, extra virgin, parmesan cheese, fresh basil, salt

Taken from cookeatshare.com/recipes/bruschetta-776 (may not work)