Tuesday, November 27, 2012
Bruschetta Antipasto Appetizer Recipe
Extra Virgin Olive Oil
Romaine (or other kind of lettuce)
Roma Tomatoes Sliced
Black Sliced Olives
Fresh Mozzarella Slices and Sharp Provolone
Zucchini Sliced Thin
Dried Basil, Oregano, Parsley
Salt, Pepper to taste
Garlic minced or powder
Romano grating cheese
French Bread or Baguette Bread sliced into 2 inch thick pieces
Cut thick slices of bread at least 2 inches thick. Brush with olive oil and add minced garlic. Toast until browned around the edges and crispy on a hot 420 degree oven. Doesn't take long so watch them, about 10 minutes.
Layer first with lettuce, zucchini, salami, cheeses, tomato, ending with olives. Drizzle with olive oil, balsamic vinegar, sprinkle with spices of choice you like, salt, pepper. Serve with a garnish of grating cheese.
My son said Mom what are you calling this one? He said ok, I call it GONE!
+claudia lamascolo Author