Bruschetta is best fresh from the oven
This dish, from Antonio's New York Pizzeria, was prepared on "Hawaii's Kitchen" Sunday. The show airs at 5:30 p.m. on KHON/Fox.
1 French bread baguette
6 tablespoons extra virgin olive oil, divided use
8 to 10 ripe roma tomatoes, diced
6 to 8 garlic cloves, chopped
1 small onion, chopped
1/8 cup chopped fresh basil
8 ounces diced or shredded mozzarella cheese
1/4 cup plus 1 tablespoon grated parmesan cheese
Preheat oven to 350 degrees.
Split baguette and drizzle with half the olive oil. Toast in oven until lightly browned.
In large bowl, mix tomatoes, garlic, onion, basil, mozzarella, remaining olive oil and 1/4 cup of parmesan cheese.
Remove bread from oven. Spoon mixture evenly onto bread. Return to oven and bake until mozzarella starts to melt.
Remove from oven and sprinkle with remaining parmesan cheese. Cut into 4-inch pieces and serve.
Nutritional information unavailable.