tomato and herb bruschetta
- Categories
- Appetizers
- Yield
- 6 Servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Plum tomatoes, halved, seeded, chopped |
| ⅓ cup | Chopped fresh basil leaves |
| 1 tablespoon | Chopped garlic |
| 1 tablespoon | Chopped fresh oregano leaves |
| 1 tablespoon | Balsamic vinegar |
| 1 tablespoon | Olive oil |
| 1 teaspoon | Fresh lemon juice |
| 6 | 1/2 to 3/4-inch-thick slices crusty bread, toasted |
Mix first 7 ingredients in bowl. Season to taste with salt and pepper.
(Tomato mixture can be prepared 2 hours ahead. Let stand at room temperature.) Cut toasted bread in half. Spoon tomato mixture atop bread and serve.
Bon Appetit/July/94 Scanned & edited by Di Pahl & <gg> From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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