MI Coop Kitchen

Murphy Lake Bruschetta

Recipe by
Alger Delta Cooperative Electric Association  
  • 2 cups diced tomatoes (fresh homegrown are best but a can of drained, diced tomatoes can be used in a pinch)
  • 1 teaspoon minced garlic
  • 1/2 teaspoon basil
  • 1/2 teaspoon oregano
  • 1 tablespoon olive oil
  • 1 baguette-shaped loaf French or Italian bread
  • 4 tablespoons butter, room temperature
  • garlic salt or garlic bread spice mix
  • crumbled gorgonzola cheese (optional, but highly recommended)

For the bruschetta topping, mix together the tomatoes, garlic, basil, oregano and olive oil in a bowl. Set aside for 30 minutes. Slice bread on an angle into roughly 1/2 inch thick pieces. Butter the top of each slice and place on a baking sheet. Sprinkle with garlic salt or spice mix. Place in the broiler and partially toast until it is just starting brown. Remove from the broiler and cover each slice with a spoonful of tomato mixture. Add a few crumbles of Gorgonzola cheese to each slice if desired. Finish broiling until toasted. Secret ingredient: Enjoy with lots of friends. (Joe, Tamara, Randy, Mike, Tammy, Don, Todd, Cary, Aylen, Eric, Marilyn , Matt, Jaylene and others too many to list – this is dedicated to you with love!)


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