Bruschetta with Tomato-Basil Toppping

(Courtesy of Midwest Living)

Ingredients:
1 c. chopped, peeled and seeded roma tomatoes
1/2 c. snipped fresh basil
1 Tbsp. olive oil
3 tsp. minced garlic, divided
1/4 tsp. plus 1/8 tsp. salt, divided
1/4 tsp. plus 1/8 tsp. freshly ground black pepper
1/4 c. butter, softened
1 (16 oz.) loaf baguette-style French bread (about 20-24 inches long), bias-sliced about 3/4 inches thick
1/2 c. freshly shredded Parmesan or Romano cheese

Directions:
For topping: In a medium bowl, combine tomatoes, basil, olive oil, 2 tsp. minced garlic, 1/4 tsp. salt and 1/4 tsp. black pepper.  Set aside.

For garlic butter: In a small bowl, combine softened butter, 1 tsp. garlic, 1/8 tsp. salt and 1/8 tsp. black pepper.

Evenly spread garlic butter on one side of bread slices.  For charcoal grill, grill bread slices, buttered side down, on the rick of an uncovered grill directly over medium-low to low coals for 2 minutes or until lightly browned.  Turn over and spoon the topping onto each bread slice.  Sprinkle with cheese.  Grill, covered, 3-4 minutes more or just until heated through and bottoms are toasted.  Watch bread closely so it does not char.  (For a gas grill, preheat grill on high for 10-15 minutes.  Reduce heat to medium-low to low.  Place bread slives on grill rack over heat.  Cover and grill as above.)

Remove from grill.  Serve immediately.  Makes 8 appetizer servings.

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