Monday, July 29, 2013

Mid-Summer Italian Bread

Call me June Cleaver. For some reason I feel like every meal should be accompanied by two vegetables and some kind of bread.  I don't always do that for obvious reasons (laziness) but I'm always on the look out for nifty bread dishes I can serve with dinner.  Most of the time it's bread served with roasted garlic.  NO COMPLAINTS there, but sometimes I just need new material.  This bread is a great accompaniment to any meal, especially something Italian.  I used canned tomatoes, but definitely take advantage of summer's bounty of fresh tomatoes if you can.  It's delish!
Hello Summer!
The Mid-Summer Italian Bread Line-Up
only 4 ingredients.
Slice bread loaf in half
horizontally and brush with olive oil.
Bake until almost crisp.

Top with tomatoes and basil.
Bake 1-2 minutes more.
Garnish with Parmesan cheese if desired.

Slice and serve warm.

Mid-Summer Italian Bread

1 loaf Italian or French Bread
3 small Roma tomatoes diced OR 1 can (14.5 ounce) diced tomatoes, drained
olive oil
fresh chopped basil
Parmesan cheese, optional

Slice bread in half horizontally.   Brush with olive oil.  Bake at 350 degrees F until almost crisp.  Top with tomatoes and basil.  Bake for 1-2 minutes more until tomatoes are heated through.  Sprinkle with Parmesan cheese if desired.  Slice and serve warm.

Prep Time:  Approximately 5 minutes     Cook Time:  Approximately 12 minutes

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