Provolone Topped
Twice Baked Bruschetta Recipe

By Cocoabear
(Canada)

This baked bruschetta makes an excellent easy appetizer yieding about 10 half slices of french bread.

Recipe Ingredients:

Base:

• French bread or baguette
  
  
• olive oil
  
  

Topping:

• 3 tomatoes
  
  
• 1/4 cup olive oil
  
  
• 1 TBSP basil
  
  
• 1 TBSP oregano
  
  
• 2 TBSP parsley
  
  
• 1 clove garlic
  
  
• thinly sliced provolone cheese
  Note: can substitute any other type of hard cheese for provolone depending on preference.
  
  
• Thinly slice bread - if using french bread cut slices in half again down the middle - see picture
  
  

How the bruschetta is made:

• Preheat oven to 450 degrees F. with a rack at the top of the oven
  
  
• Brush one side of the bread with olive oil
  
  
• Place oil side down on cookie sheet and bake on top rack until bread is lightly browned and crispy looking.
  
  
• Remove from oven and set aside
  
  
• Boil a saucepan full of water
  
  
• Remove from heat
  
  
• Immediately place tomatoes in the hot water and put the lid on pan
  
  
• Let tomaotes sit in the water for one minute
  
  
• Remove tomatoes from saucepan and peel away the skin
  
  
• Remove the stem end, seeds and juice and discard along with the skin
  
  
• Cut tomatoes into very small pieces and put in bowl
  
  
• Add second amount of olive oil, spices and garlic
  
  
• Mix well
  
  
• Top each slice of bread with tomato mixture
  
  
• Return cookie sheet to oven and bake for one minute
  
  
• Top each piece with a thin slice of provolone and return cookie sheet to oven
  
  
• Bake just long enough to melt the cheese
  
  
• Serve immediately as the tomatoes will make the bread soggy if left sitting
  
  
• Makes about 10 half slices of french bread
  
  

A delicious appetizer or snack recipe.