December 2, 2010

Bruschetta

We purchased a freshly baked Pain de Campagne in our recent trip to our favorite bakery. As soon as I got home, I started making my own version of bruschetta.

For the topping, I sauteed the finely minced garlic, chopped onion and tomatoes. Just seconds before removing the pan from heat, I added the tuna and mixed it. I seasoned it with salt and pepper and sprinkled it with mixed herbs and spices. I scooped it into the sliced bread, covered the topping with grated quickmelt cheese and baked at 160 degrees Celcius for 10 minutes. I took them out of the oven when the cheese melted.

The crunchiness of the bread and the softness of the topping were just perfect.















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