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| 2 | tbsp. olive oil |
| 1 | tbsp. red wine vinegar (optional) |
| 2 | cups chopped tomato |
| 2 | tbsp. shredded garlic |
| 1/4 | cup chopped fresh basil |
| 1 | cup shredded Monterey Jack cheese |
| 1 | fresh loaf of French bread (sliced thick) |
Try this recipe with Red Clover Market's all natural cheeses, fresh basil, tomatoes and virgin olive oil.
ADD the olive oil to a skillet that has been heated to a very hot temperature.
SLICE the French bread in thick slices (approximately 1 to 1 1/2 inch), and place in heated skillet. Heat the bread on both sides until browned or almost blakened.
COMBINE the tomato, garlic, basil and red wine vinegar (optional).
SHREAD OR SLICE The Monterey Jack cheese and top each grilled bread slice with enough cheese to cover.
ADD the remaining ingredients on top of the cheese, and bake in a toaster or regular oven until cheese is melted.
Serve and eat immediately
SLICE the French bread in thick slices (approximately 1 to 1 1/2 inch), and place in heated skillet. Heat the bread on both sides until browned or almost blakened.
COMBINE the tomato, garlic, basil and red wine vinegar (optional).
SHREAD OR SLICE The Monterey Jack cheese and top each grilled bread slice with enough cheese to cover.
ADD the remaining ingredients on top of the cheese, and bake in a toaster or regular oven until cheese is melted.
Serve and eat immediately
Serve bruschetta on its own or as a starter with soup and salad
Copyright @ 2010 Redclovermarket.com