Bruschetta

bruschetta

Sometimes you follow recipes to make things and there’s just a little something wrong. A little something missing. I guess I always used to think that following a recipe would ensure that at least I wouldn’t be the one to blame if something was a little off. But lately I’ve had so many experiences with recipes being not that great that I’ve started just trying to make up everything as I go. For the most part. Unless it’s something I have no clue about, like bread. The last time I made bruschetta, I followed a recipe and it came out all wrong. Didn’t taste quite like I wanted. The bread was a little too soggy. And so on. So last night I decided to use up half a loaf of french bread left over from last weekend’s birthday festivities. I totally made it up as I went along, and this time it came out excellent! So I figured I should probably document that, at least for me in case I want to make it again, as much for the two people who read this blog.

Bruschetta

Preheat oven to 400 degrees F. Slice up some french bread and place slices on a baking sheet. Drizzle the slices with extra virgin olive oil. Sprinkle them with garlic salt and Kosher salt. Then sprinkle with some shredded colby jack cheese. I also added some very fine crumbles of feta cheese. On top of that, pile up some finely chopped tomato. Pop it in the oven for about 15 minutes. Perfecto! Just long enough and hot enough to get warm and melty.

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