Baked bruschetta

Photo by L.G. Patterson

Well, in case you haven’t heard, I accepted a job offer from Inside Columbia magazine as their editorial assistant in July. I had been working there as an editorial intern for a little over two months, and the at-the-time editorial assistant was moving to New Orleans to be with her boyfriend and start a Southern adventure. Thankfully for me, Inside Columbia is a lifestyle publication that focuses on food and wine — and when I pitched back to school recipes on my first day of work as an intern for the August issue, I wasn’t quite aware that I was starting a new section: Recipes, in our back of book department.

But, to get to the point: I’m baking and getting paid to do it now. This is the first of three recipes included in the August issue, baked bruschetta. It’s a salty, savory appetizer that can be made the night before and is both easy and delicious.

Baked Bruschetta
Serves 4 to 5 people

For the kid at heart, try a sophisticated but oh-so-simple bruschetta recipe to tide you over until dinnertime. Want to make it the night before? Mix up the spread and refrigerate it overnight in an airtight container.

1 loaf Italian or French bread
½ cup Italian salad dressing
1½ cups shredded mozzarella cheese
1 tomato (seeded and chopped)
1 clove minced garlic
1 teaspoon dried oregano
½ teaspoon black pepper
Optional: additional mozzarella cheese for topping

Preheat oven to 350 degrees. Cut bread into thin slices. Combine rest of ingredients in a bowl, mixing gently but completely. Spread mixture over slices of bread on a foil-lined cookie sheet. If desired, sprinkle an additional ½ cup shredded mozzarella over all slices. Bake slices for 15 minutes, or until cheese melts. Serve fresh from the oven.

[Originally posted here]

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