I took some liberties with the classic recipe, it’s usually served on toast but I wanted to toast it assembled so the cheese would toast along with the bread.  It worked out fine, the crusts were crisp and the bottoms nearly so.  Bruschetta is the is the diced tomato/basil mixture with garlic and olive oil/vinegar.  I added sliced olives to that, along with some salt and ground black pepper.  I drizzled more olive oil over everything when it came out of the oven.  These took five minutes at 400 plus another few minutes under the broiler.


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