suemunzlinger's Recipe

T. Arcobasso's Bruschetta Ala Thomas

Category: Copy Cat Recipes (I have not tried all of these recipes)

Family recipe goes way back.

Yield: About 15 toasts

1 (15-ounce) can petite diced tomatoes, drained well (see note)

1/2 cup provel cheese ropes or shredded provel

1/4 cup grated Parmesan cheese

2 teaspoons minced garlic, divided

1 tablespoon fresh basil, cut into ribbons (see note)

Salt

Ground black pepper

3 tablespoons olive oil

3 French rolls or hoagie rolls

About 1/3 cup grated cheddar cheese

About 1 tablespoon chopped parsley

1. Make the topping. Drain tomatoes in a colander, pressing with the back of a spoon to break up the tomatoes and extract more liquid. Reserve the liquid for another purpose or discard. Transfer tomatoes to a bowl. Stir in provel, Parmesan, 1 teaspoon garlic, basil, and salt and pepper to taste; combine well. Cover and refrigerate for at least an hour or as long as 3 days.

2. Preheat the oven to 375 degrees. Combine olive oil and the remaining 1 teaspoon minced garlic in a small bowl. Slice rolls about 1/4 to 1/3 inch thick. Reserve ends for another purpose or discard. Brush both sides of sliced bread with garlic oil. Arrange on a baking sheet and toast lightly, about 5 minutes; turn over and toast the other side. Do not overbake; the toasts will continue to crisp up as they cool. (If making ahead, store in an airtight container.)

3. Just before serving, spread about 1 tablespoon topping onto each toast and arrange on a baking sheet. Sprinkle with grated cheddar and parsley. Bake in a 375-degree oven until bubbly, about 10 minutes. Serve hot.



Notes:

To easily slice fresh basil into ribbons, stack several leaves, roll up like a cigar, then cut crosswise.

When tomatoes are in season, substitute ripe tomatoes for canned tomatoes.

Recipe adapted for home kitchens by the Post-Dispatch

T. Arcobasso's Weldon Springs