The Bruschetta at Cheesecake is good. However, I have a "quasi" recipe that
will be sure to get raves. Everyone I have serve them to has LOVED them. Here
goes, as I don't have quantities. Sorry, it's how I learned.

The Tomatoe Topping:

Ripe tomatoes,I prefer romas--iced small
onions--chopped finely you can use either green onion or purple onion

Bottled Italian Dressing-Wish Bone or your favorite

Combine the chopped tomatoes and onions, pour Italian dressing over and set in
the refigerator while you prepare the bread. Use a plastic or glass bowl.

The Bread

baguette bread--sliced in 3/8 to 1/2 inch thickness
brush each slice with olive oil (just one side,oil side up)
sprinkle your favorite Italian seasoning or maybe just some garlic

Lay on a cookie sheet and toast in the oven at 350. Watch carefully, it just
needs to be golden not dark or anything.

The Finished Product

Using a slotted spoon, let some of the liquid drip then drop a dollop of the
tomatoe mixture on the toast. Then sprinkle shredded Parmesan cheese on the top
of the tomatoes. Do not use the Parmesan cheese powedred stuff in a green can.
A Taste Thrill for sure!!!!

I have done these for a party of 60 people. I toasted the breads and put them
in a plastic bag. Then, would make a few at a time. That way they never got
too soggy. Good luck, and sorry for the unusual recipe. DR