Bruschetta
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1 can of Italian flavored diced tomatoes, 1/2 juice drained
2 tbsp olive oil
1 tsp garlic powder
1 tsp Italian seasoning
Stir all ingredients together and let sit. Refrigerate over night or for an hour or two, just to let the dry ingredients blend in. Serve at room temperature or slightly warmed so that olive oil is not congealed.
Desired serving style: dipped with sliced and toasted Baguette bread. Serve separately, bruschetta will make bread soggy.
Baguett bread is long slender shaped bread that has a hard crust. It should be sliced in ¼ to ½ inch slices when fresh. Do not wait too long before cutting, the bread continues to dry and will become harder and more brittle, slicing will become impossible. Bake slices at 350 degrees for 7 minutes or follow directions on loaf packaging.
Tip: buying the Baguett bread on the day old rack is a good idea, I do it all the time to save some change, but if you’re not going to use right away. Slice and store till your ready to use. I recommend toasting ahead also so that the bread doesn’t mold on you. If stored properly in airtight containers the little toasts will last a good time.