Special to the Tribune

We're approaching Easter week, and many of you will be gathering with family and friends next Sunday the big holiday meal!

If you're looking for a real rock-star appetizer for your Easter buffet or patio parties, you will never go wrong with bruschetta. Here's my go-to recipe and a how to video to take all the guess works out.

BRUSCHETTA

Ingredients: (serves approx.8-10)

8 large ripe Roma tomatoes, sliced in half and cored and chopped medium fine

1/2 sweet yellow onion, chopped fine

4 gloves of garlic, minced or chopped fine

1/4 cup fresh grated Parmesan cheese

2 tablespoons extra virgin oil

8-10 fresh basil leaves, chopped fine. (Do not use dry)

Kosher salt and fresh ground pepper to taste

1 baguette, sliced thin

1/4 cup olive oil and about 1 tablespoon of Parmesan cheese for sprinkling on the bread.

Directions:

Cut baguette into thin slices. Lay the pieces on a cookie sheet. Put some olive oil in a small cup and brush the slices with oil using a pastry brush or spoon. Top with a very light sprinkle of grated cheese. Broil or bake at 350 degrees for about 10 minutes or until the slices are toasted golden brown. Remove from oven and set aside.

In a medium bowl, combine the tomatoes, onion, garlic, cheese, basil, parsley, salt and pepper and lightly toss. Add olive oil and blend all ingredients well.

Place a teaspoonful of tomato mixture on top of each bread slice. Sprinkle with a hint of grated cheese. Garnish with fresh basil.

– Check out my One Minute Kitchen video here: http://www.jandatri.com/recipes/bruschetta/?category_id=384

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