Quick Fixes: Bruschetta

There is nothing quite like bruschetta. It makes a great appetizer or a side dish, making for a versatile dish. I love when foods are versatile, don't you? A bit of a story behind this one. I used to always serve my bruschetta freshly made, and cold, topped with virtually nothing, but then when my friend Elise was visiting last summer, she showed me a new way to make bruschetta, and I have been making it like this ever since because it's just so yummy!

You can use the fresh version of bruschetta to accomplish the same thing, but then it wouldn't be a "quick fix" would it? Because I am a kitchen over-achiever, I actually canned my own bruschetta that I use in the recipe, but you don't have to go that far...if, for instance, you don't have a cooking blog and a totally manic obsession for cooking, you can just buy a can of pre-made bruschetta, which will be just as great, I promise.

Buy a loaf of french or italian bread, and to save EVEN more time, have the bread section at the store slice it for you. 

Place them on a cookie sheet 

Then spoon the bruschetta on to the slices. 

Here's the trick Elise taught me: 
Sprinkle with mozzarella cheese [YUM]
Then pop them into a low broil oven for about 4 or 6 minutes or until...... 

They look all toasty and melty like this!!! YEP--THAT'S IT! 

Time: About 15 minutes start to finish | Serves 4-6 | Difficulty level: Easy 

You Will Need: 

A cookie sheet 
1 pre-sliced loaf of french or italian bread
1 pint of bruschetta (you can buy this at the store, or if you're ambitious can your own) 
Mozzarella cheese (I grate my own, but you can buy it that too) 


Place the sliced bread on a cookie sheet. 

Top with a spoonful of bruschetta. 

Grate some mozzarella over top of the bread. 

Place in the oven on a low broil for 4-6 minutes or until cheese is melty and bread is toasty. 

Serve to hungry, thankful people!!! Enjoy! 


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