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Tomato-smoked Provolone Bruschetta A web-exclusive recipe from Italian Cooking and Living|
8 slices Tuscan bread
1/3 cup extra-virgin olive oil
4 beefsteak tomatoes, stemmed, cut into 16 slices
16 slices smoked Provolone
1 teaspoon dried oregano
salt
Preheat the oven to 450°. Place the bread on a baking
sheet and toast it until it becomes golden. Drizzle each slice with olive oil,
top with 2 slices of tomato and smoked Provolone, and season with a little oregano
and salt. Return to the oven, bake until the Provolone melts, and serve. Serves
6
Copyright © 2006, Italian Cooking and Living. All rights reserved.
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