Published Sunday, 08 May, 2011 by Jen
Preheat oven to 160 degrees C, on fan-forced.
Cut as many slices of bread as needed. Try to keep them nice and thick so the mixture won't make the bread too soggy.
Place the slices on a baking tray and toast the bread in the oven.
While the bread is toasting, chop all the tomatoes, onions, mushrooms, and bocconcini into 1cm squares and place in a big mixing bowl.
Add olive oil and crushed garlic gradually, making sure to taste before adding more. Mix well.
Add salt and pepper to taste, and mix again.
When the bread is very lightly toasted, take the tray out of the oven and splash a little bit of olive oil onto all the slices.
Carefully add the bruschetta mixture onto the bread.
Sprinkle some parmesan over the top, and bake in the oven for about 15 - 20 minutes.
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This recipe makes a crapload of the bruschetta mix. If you don't use it all, keep it covered in the fridge and it can be used up to 2 days after. Enjoy!