Submitted by: Kimberly Roberts Westbrook, MD
Point Clear, Alabama USA


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BRUSCHETTA Di Roma Appetizer


5 large, ripe Roma tomatoes, unpeeled & diced

1 medium Spanish or red onion, finely diced

2 large cloves fresh garlic, finely minced

6 fresh basil leaves, minced

1 tsp. Italian Seasoning

1 ½ T. extra virgin olive oil

2 tsp. salt, more may be needed

1 long Baguette loaf

1 large garlic clove, peeled & split in half (optional)

Goat cheese with chives and onions

Grated Parmesan, Asiago, Pecorino, or Romano cheese




In a glass bowl, mix the first 7 ingredients until blended.  Cover the bowl & allow flavors to intermingle at room temperature while preparing the Baguette or refrigerate to complete making later.  Taste tomato mixture for salt, & add, if needed.  Do not complete the Bruschetta slices until a short time before serving them.

To finish making, preheat oven to 350 degrees.  Slice the Baguette loaf into serving rounds & place on a baking pan.  If a garlic flavor is desirable, rub the cut surface of the garlic halves on one side of the Baguette slices; then spread the goat cheese over the garlic rubbed side.  To add the tomato mixture, use a slotted spoon, to drain the juice before topping the slice with tomato mixture.  Sprinkle the tomato mixture with the grated cheese of choice.

Bake on the middle rack of oven until thoroughly heated & the cheese on top is bubbling. Serve immediately.

Other ways to serve recipe:

1. Use the tomato mixture as a dip with fresh slices of Baguette rounds

2. Use the tomato mixture as a dip with toasted slices of Baguette rounds

3. Substitute a thin slice of one of the cheeses mentioned in the ingredients above in place of the goat cheese spread

Any remaining juice with the tomato mixture bits is wonderful over hot rice.  Too, too good not to eat!

Kim is my oldest son’s wife and a superb cook.  Her cooking instincts come naturally, but she was taught this recipe on a visit to Italy.  How does someone have it altogether so beautifully and gracefully- a fine career as a specializing physician, a wonderful wife and mother, an outstanding cook, and a real beauty.  My son’s taste is not all in his mouth!  Thanks, Kim for this healthy & delicious recipe.  Readers don’t despair; there will be more of her recipes to come in the future.


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