Bruschetta

Yield: 4 servings

Measure Ingredient
2 larges Tomato
¼ teaspoon Salt
2 larges Basil leaves; fresh
1 French bread baguette
1 clove Garlic
1 each Jalapeno pepper
1 tablespoon Olive oil
2 tablespoons Parmesan cheese; grated
1 Cutting board

Cut tomato in small chunks, being careful not to lose juice. Mince garlic, basil and jalapeno fairly fine. Do not discard jalapeno lining or seeds. Mix in bowl with other ingredients except bread and cheese. Refrigerate 1 or 2 hours until time to serve. Spoon onto French bread slices and top with grated Parmesan cheese.

From Gary Rolle, Calgary. Posted by Jack Busst, Calgary, Alberta, on the "Gourmet" echo 94/10/17

Submitted By JACK BUSST On 10-16-94

Similar recipes