Cooking with Cathy: Bruchette

By: Chef Cathy Zeis Email
By: Chef Cathy Zeis Email


By: Chef Cathy Zeis


1 loaf fresh garlic bread, halved
4 TBS. extra virgin olive oil, divided
2 large Roma tomato, sliced thin
2 tsp. Italian seasoning
4 TBS. grated Parmesan cheese
2 tsp. dried Oregano


Spread olive oil over both slices of bread. Top oil with sliced tomatoes and Italian seasoning. Sprinkle Oregano over cheese and broil for 3 to 5 minutes or until cheese is melted.*Make sure to keep your oven door ajar while broiling. Otherwise, the Bruchette will catch on fire. Let Bruchette rest for 5 minutes before slicing. Slice into 2" pieces. Serve warm.

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