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Basic Bruchetta

August 5, 2013

I did it! I FINALLY made my own bruchetta bread. Some friends were supposed to come by for dinner Sunday night but didn't, so Ryan and I ate like royalty without them. This is what I did:

  • 1 loaf ciabatta bread (50% off at the store last night!)
  • two medium sized tomatoes
  • 1/4 red onion
  • oregano and basil to taste
  • olive oil
  • chedder cheese

Cut the ciabatta bread into 1" thick slices while your oven heats up to 450F. Then chop the onion and tomatoes together and put in a small bowl, then add a dollop of olive oil, a few shakes of oregano and a couple of basil (or whatever herbs you like, really.) Mix. The oven should be ready now, so pop the bread on a cookie sheet and slide into the oven. You can lightly dust the bread with olive oil before you toast it using a pastry brush, or not. It's up to you. Let toast for 5-6 minutes or until lightly golden brown. While baking, shred some cheese (I used chedder because it's what I had, but usually mozarella is the topping of choice). Remove bread from oven and place the tomato and onion mix ontop of the bread pieces using a spoon, then sprinkle cheese ontop. Turn off the oven. Put the bread with toppings back in the oven for a couple of minutes so everything gets nice and melty and warm. Remove from oven and let cool a minute. Eat!  Enjoy! Ciao!

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