Rosemary Bruschetta

1 baguette, sliced in half lengthwise
1/4 cup Boyajian Rosemary Oil
8 ounces Italian Fontina cheese, grated
fresh parsley, chopped

Preheat oven to 400 degrees.

Brush Boyajian Rosemary Oil on open side of bread. Sprinkle cheese evenly on top of bread. Bake in oven for 5 - 7 minutes. Remove from oven and garnish with fresh parsley.

Cut and serve immediately.

Optional: Add any of the following items to bread before topping with cheese: sliced tomatoes, kalamata olives (pitted), cooked broccoli florets, roasted red pepper.

Substitute mozzarella, asiago, goat cheese or provolone for the fontina cheese.

Yield: 6 - 8 servings

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