I made this last week and I must say the brushetta mixture was very, very good. However, after countless attempts to making the perfect bread using the suggested French baguette, it just never was great. None of the methods did the brushetta mixture justice. Then I finally found it. I used Sara Lee Sheephearders bread. I'm sure any bread like this would work though. I used as many of the end slices as the loaf had (as these slices have a heavy crust). Cut into small to medium size pieces. Sprayed each piece with Pam olive oil spray. Then baked in a 400 degree oven until lightly toasted. Then sprinkled some pieces with shredded mozzarella cheese and some pieces with fresh parmesan cheese. (do not use the canned stuff!) Then back in the oven until melted. While the cheese was melting I put the brushetta mixture in a bowl and into the microwave on high for 2 minutes. Or until warm/hot. Then placed it all on the table, allowing everyone to dish up as much of the mixture on their bread slices. They were absolutely delicious! We all loved this way better then the French baguette bread. (Oh, on the mixture; (1)I did cut the oil down to 1/8 cup. It doesn't need more when/if you use the sun-dried tomatoes packed in oil. (2)I used 3 very large cloves of garlic. Us this much only if you love garlic, like we do. (3)use as much fresh basil as you'd like. You can't go wrong with more! And if you don't have fresh basil, save the recipe until you do! It's an absolute must. My thanks to Lauri
Was this review helpful?
[
YES
]
2 users found this review helpful
What's this?