a twist on bruschetta

Laura taught me how to make this (and her mom makes it for catering events) it is SUPER easy and I never bake/cook so you know even the simplest of minds can master this. ;) I made it for our teacher potluck and it was gone in 10 minutes! I really think this one's a keeper. Sorry I'm not fancy like most cooking blogs with pictures, but I think y'all can get it...;)

Broberg Bruschetta: 

My basic version is:

 Ingredients

1 loaf French baguette bread
1 small package of goat cheese
4-5 ROMA tomatoes (yes, it makes a difference)
1 package fresh basil (fresh is way better then the dried stuff we have in the seasoning rack for this)
1 small package of Parmesan cheese (fresh is best and you can grate on top of, but if not get the tub that is pre-shredded)

 

Directions

1. Cut up the french bread into slices. Mix together garlic powder, salt, pepper and olive oil into a bowl. Brush onto each baguette slice. Cook at 350 degrees for 5 minutes. It burns easily, so watch it. You are just making it toasty. :)

2. Chop tomatoes and combine in a bowl with fresh basil and a little bit of olive oil and set aside.

3. Spread goat cheese on baguette slices.

STOP HERE IF YOU ARE MAKING THE NIGHT BEFORE! (**personally, I think it's better to let the tomatoes sit in the oil and basil for a richer taste over night..and don't put the tomatoes on untik you are ready to serve. Soggy bread is no fun**)

4. Once you are about to serve, then put the tomatoes on the toast slices and sprinkle with salt and pepper. Grate cheese generously on top.

It's very easy! If you want to be fancy, you can save a few basil leaves for the dish you serve it on as part of the presentation. :)

Enjoy! 

Looks similar to mine- add some salt, pepper and a little fresh Parmesan and you are set! Bon Appetit!