Anne's Bruschetta

Anne Sheridan Herrin shares her Bruschetta recipe

Don't forget to order your copy of
Mom's Pantry's By Heart Cookbook!

Prep Time: minimal
Cook Time: minimal

Yield: serves: dependent on the size of your french bread loaf

Thanks to Anne for sharing this quick and easy summertime recipe with us!

"This is something we love during the summer when the tomatoes are the best. I don't have an exact recipe.

Just take a loaf of french bread sliced in half lengthwise, rub some roasted garlic on it and then top with mozzarella cheese and bake in oven (I use my toaster oven so I don't heat up the whole house) til cheese is melted and a little brown.

In a bowl, put diced tomatoes, fresh basil sliced, and little olive oil and vinegar and some garlic salt (we really love garlic and I like the juice the tomatoes and salt make to "mop" up the bread with).

When bread is done, put tomato mixture on top and cut bread into slices. I call it "my bruschetta".

My teens love it, even the picky I-don't-like-tomatoes one."