Easy Bruschetta Dip

Name: Easy Bruschetta Dip
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 12 serving(s)
Ingredients: 1 (28 ounce) can diced tomatoes; 1 garlic clove, minced; 1 teaspoon basil, dried; 1 teaspoon oregano, dried; 2 tablespoons onions, minced; 1 tablespoon Spanish olives, chopped; 2 tablespoons olive oil; 1 tablespoon parmesan cheese, grated; 1/2 cup parmesan cheese, grated; 6 -8 cups French baguettes, thinly sliced

Submitted by MarthaStewartWanabe

"I created this on a whim and served it at my annual 2007 Christmas hors d'oeuvres party for my friends. I was planning to make traditional bruschetta but was worried it would get cold or soggy before all my guests arrived. It's simple and a convenient way to serve bruschetta in a party setting."

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Ready In:: 25mins
Ingredients:: 10
Serves:: 12

ingredients

1 (28 ounce) can diced tomatoes
1 garlic clove, minced
1 teaspoon basil, dried
1 teaspoon oregano, dried
2 tablespoons onions, minced
1 tablespoon Spanish olives, chopped
2 tablespoons olive oil
1 tablespoon parmesan cheese, grated
¹⁄₂ cup parmesan cheese, grated
6 -8 cups French baguettes, thinly sliced

directions

Preheat oven to 350°F.
Combine tomatoes, garlic, basil, oregano, onion, olives, oil and 1 tbs. parmesan cheese in a small casserole dish. With back of spoon, smooth down top of mixture until flat.
Sprinkle 1/2 cup parmesan cheese evenly over top.
Bake at 350 F for 10-12 minutes or until heated through.
While this is baking, slice bread and arrange as desired. If desired, lightly toast the bread before arranging.
Turn off oven heat and preheat broiler to medium heat. Place tomato mixture 2-3 inches under broiler for 1-2 minutes or until cheese is lightly browned.
Serve immediately, allow guests to spoon the mixture onto pre-sliced bread.

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RECIPE SUBMITTED BY

MarthaStewartWanabe

USA

<p>My name is Rebecca, but my family and friends call me Becky. I am 33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years.  We have a beautiful 5-year-old daughter and a 3-year-old son.  I am amazed at how quickly our kids are growing and developing.  I read a lot about and hold my own personal skepticism regarding the affects of additives such as preservatives, hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc.  With the increasing number of children and adults with food allergies, I am suspicious that the last century of our nation's food industry improvements have contributed.  I'm doing the best I can to protect my family from the risks, but it is difficult to avoid every additive.  I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of cooking for those with food allergies but can't imagine making it an every-day affair.</p> 8727502"

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