• 4 slices of Italian bread (about ½ thick)
  • ¼ cup extra virgin olive oil
  • 2 Roma tomatoes
  • 1 teaspoon minced garlic
  • ½ teaspoon oregano
  • ¼ teaspoon salt

A simple dish that adds freshness and flavor to any meal
Tales of the Dinner Belle
By Brenda Stanley
Often it is the most simple of recipes that are my favorites. Just a few ingredients and yet the flavor is just right. That is certainly the case with my bruschetta. I recently returned from a visit to Italy where this dish is a staple at dinner. I had it at least a dozen times at different restaurants and all were slightly different even though bruschetta is basically bread, oil, and tomatoes. What I found it that the bread that was used made a world of difference. If it was too crusty and thick, it was hard to eat, and if it was too thin and crispy, it wasn’t as flavorful. I also found that cooking the tomatoes in the spices before placing it on the bread allowed the flavors to combine perfectly. This dish is fresh and tasty and perfect for this time of year. Use it as an appetizer or a side dish with pasta.
Belle’s Bruschetta
4 slices of Italian bread (about ½ thick)
¼ cup extra virgin olive oil
2 Roma tomatoes
1 teaspoon minced garlic
½ teaspoon oregano
¼ teaspoon salt
2 tablespoon Parmesan cheese
Place the bread slices on a baking sheet and brush lightly with some of the oil. Broil just until the sides begin to brown. Remove from oven and set aside.
In a small sauté pan, place the olive oil. Bring to pan to medium heat and add the tomatoes and garlic. Cook just until the tomatoes start to get soft. Sprinkle with the oregano and salt and mix well. Divide the tomatoes and place evenly on the bread slices. Sprinkle with the cheese and then broil just until the cheese begins to melt.