Whenever I make crostini or bruschetta, I almost always end up burning the baguette slices no matter how careful I am when toasting them under the broiler, so I tried something different and will never have a burnt slice of toasted baguettes again.
What's working for me now is to simply lightly brush one side of the slice with extra virgin olive oil, place in a skillet oil side down and cook for 2 to 3 minutes or until toasted. It turned out there is an added bonus in doing it this way because it gives the slices added flavor.
1 Tbsp. fresh basil, finely chopped or 1 tsp. dried
Pepper to taste
1/3 cup Cheddar cheese, finely shredded
2 Tbsp. Parmesan cheese, finely shredded
Preheat oven to 350 degrees F.
Place bread slices on foil lined baking sheet and bake for 4 to 5 minutes on each side to toast.
Combine tomato, mayonnaise, basil, and pepper in a bowl.
Evenly sprinkle and lightly press cheddar cheese over the toasted slices. Top with tomato mixture and lightly press, evenly sprinkle Parmesan on top of tomato mixture and bake 8 to 10 minutes or until bubbly.
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