(Tomato-free) Onion and Herb Bruschetta
"The only ingredient I removed here (from the classical Italian recipe) is the tomatoes. The bruschetta still tastes good and looks lovely!" Says ICer Heather (Queensweater) who sent us this delightful spin on a classic Italian starter.
(Tomato-free) Onion and Herb Bruschetta
1/2 sweet onion, chopped
2 tablespoons olive oil
1 tablespoon chopped fresh oregano
1 teaspoon chopped fresh basil
2 teaspoons chopped fresh parsley
1/2 (1 pound) loaf Italian bread, cut into 1 inch slices
1/4 cup freshly grated Parmesan cheese (if your bladder can tolerate it)
Preheat oven to 400 degrees F (200 degrees C).
In a medium bowl, combine the onion, olive oil, oregano, basil and parsley. Place bread on a baking sheet, and top with onion and herb mixture. Sprinkle with Parmesan (if using).
Bake in preheated oven for 8 to 10 minutes, or until bottom of bread is browned. Allow to cool 5 minutes before serving.
Yields 8 to 10 slices, depending on how thick your bread is