All Recipes Featured on
"The Twin Pike's Report" by
Martha Sue Smith each Monday-Friday at 11:15 a.m

e-mail to:
mail to: WBBA, P.O. Box 312, Pittsfield, IL 62363
             (from The Hill, Its History - Its Recipes)
"Bruschetta is a superb Italian appetizer. My mother would have tomato and zucchini bruschetta ready for us when we came home from school. I can still smell the fresh bread baking in the oven. My mother took pride in her fresh homegrown vegetables. From her garden to our kitchen, we enjoyed red, ripe, juicy tomatoes; beautiful, fresh mint; green basil; and richly green zucchini." Charlie Gitto

1 bunch fresh basil
1 ½ lbs tomatoes, peeled, seeded, and diced
½ lb fresh zucchini diced
2 garlic cloves, freshly chopped
4 tsp extra-virgin olive oil
12 slices white Italian bread
Salt and pepper to taste

Cut fresh basil into strips, leaving a few whole leaves for a garnish. Combine the basil strips with tomatoes, zucchini, garlic, and oil. Season to taste. Preheat the oven to 450 degrees and toast the slices of fresh Italian bread, or garlic bread, and keep in the oven until lightly toasted on both sides. Remove from the oven, and spoon the tomato mixture on top of the bread. Garnish with whole fresh basil leaves and parmesan cheese.

Serves 6