After whipping up some wonderful french baguettes, I threw together a bruschetta for a snack.
(Yes, I’m kidding! Baguettes take a long time! They were eaten much more quickly than they were created.:))
But the bruschetta snack was quick & easy, and so good – let’s just say, there are no leftovers.
First, preheat broiler.
Slice the baguette into 1/2″ thick slices.
Coat slices with garlic butter. (I mixed 2 minced cloves into 1/4 cup of butter. It’s best if left in the fridge a couple hours to let flavors mingle, but it’ll work freshly made in a pinch.)
Bruschetta is traditionally tomato, spices, and a little olive oil, but in my house it is a little more like pizza. Technically, mine CONTAIN bruschetta LOL.
Dice tomato, onion, cucumber, and broccoli. Mix these together and add salt, pepper, basil and oregano.
Spoon toppings onto bread slices and top with shredded mozzarella. Arrange on baking sheet.
Using broiler in oven, place on middle rack and heat until cheese is melted and bubbling.