Recipe by Susan
"This is a bruschetta recipe I came up with for a dinner party."
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roma (plum) tomatoes, thinly sliced
chopped fresh basil
chopped fresh oregano
ground white pepper
1 (8 ounce) package
sliced mozzarella cheese
1 (6 ounce) package
sliced provolone cheese
This was a BIG hit at my Thanksgiving dinner! I used diced tomatoes instead of sliced, and it was still wonderful! It was the first appetizer to disappear & even my 16 month old liked it!!
I guess that making bruschetta at home isn't for me. I added a little pesto to cut back on time, and it didn't work out. Very strong, so I think I'll stick to getting this out and leave it to the pros.
This is a great recipe. I used just the mozzerela and dried herbs and it still came out really well. Very easy and delicious!
I loved it. We made it to accompany a ravioli dish and we ended up eating more of the bread than the main meal. We did change it a little by using just moss cheese and sub black pepper and sweet bread. It was excellent. We will make this again!
A nice alternative to the normal bruschetta, the cheese really adds a nice texture.
Excellent appetizer, and so simple and quick. I would recommend making extra, as this bruschetta will go quickly!
Boy, was this easy and very tasty. My guests enjoyed these so much that after dinner I had to make another batch for those who didn't arrive in time for appetizers. Definately a keeper for us!
I've used this recipe as an hors d'oeuvres, and also as a luncheon selection.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 155
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