Tomato Basil Bread

 

About ten years ago, I tried the Atkins diet.  For ten minutes.  It was miserable.  I am a complete and utter carbohydrate enthusiast, and I think no meal is complete without them.  Being married into an Italian family means we make a good amount of pasta, and I tend to get sick of plain old garlic bread as an accompaniment.  In an effort to mix it up a bit, I made this bruschetta inspired delicious bread that is baked in the oven until crispy and warm and full of melted goodness.

 

• 1 baguette, sliced in half lengthwise
• 1 tomato, chopped
• 2 Tb olive oil
• 2 cloves garlic, minced
• 1 Tb fresh Italian parsley, chopped
• 1 Tb fresh basil, chopped
• 1/4 C. grated Parmesan cheese
• 1/4 tsp salt
• 1/4 tsp black pepper

 

Preheat the oven to 400.


Slice the baguette in half lengthwise.  Scoop out some of the bread from the inside of the baguette to make room for the filling.


Mix all of the remaining ingredients together.  Spoon the mixture onto the bottom half of the bread, then place the othe half on top.


Wrap the filled baguette in foil.  Bake for 30 minutes.


Slice and serve.