Baked Tomato Bruschetta

We spent a wonderful month in a little house built into the

original wall of a hilltop village in Tuscany.  The morning

routine was a walk to the village with an empty wine bottle

to refill from a giant cask in the market, the purchase of

bread fresh from the oven, homemade pasta, vegetables

with the morning dew on them, a memorable pastry

or two, and an uphill return to work on our writing projects.

Later, a glass of Montepulciano under a vine-covered arbor

on the stone terrace always began with this bruschetta.

2 large tomatoes, chopped
12 dried tomato halves in oil, drained and chopped
1 cup of a local  crumbled white farmer’s cheese
1/3 cup crumbled blue cheese
1/4 cup sweet onion, 1 tablespoon fresh basil, 1 teaspoon garlic, 1 teaspoon fresh rosemary, all minced finely
24 slices of Italian or French bread
Mix all ingredients and arrange bread slices on an oiled sheet.

Spread mixture evenly over slices. and bake at 350° until cheese melts.


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