Bruschetta with chopped tomato salad

Yield: 4 servings

Measure Ingredient
2 cups Toamto, chopped (2 medium)
1 cup Red bell pepper, chopped (1 medium pepper)
1 cup Yellow bell pepper, chopped (1 medium pepper)
1 cup Onion, chopped (1 medium)
2 teaspoons Capers
8 slices Pizza dough baguette
3 \N Garlic cloves, peeled and
3 tablespoons Fresh basil, chopped
1 tablespoon Balsamic vinegar
2 teaspoons Lemon juice, freshly squeeze
\N \N Black pepper, freshly ground to taste
1 \N Garlic clove, peeled & mince
1 teaspoon Dried oregano halved lengthwise

FOR THE SALAD

FOR THE BRUSCHETTA

Put all the salad ingredients in a large mixing bowl and toss thoroughly. Cover and refrigerate for 1 hour.

Preheat the broiler.

Arrange the bread on the broiler rack and broil about 2 minutes per side, until browned. Remove the bread slices and rub them with the cut side of the garlic halves. Discard the garlic.

Place a mound of salad on each serving plate, with 2 slices of bruschetta alongside.

Fat per serving = 2⅕ grams Calories per serving = 209 See "Pizza Dough Baguette"

Crusty toasted bread infused with garlic and sometimes topped with any of a variety of seasonings and seasonal ingredients, bruschetta is a classic Italian treat. I've made two changes in the traditional Tuscan version on which this recipe is based: I've omitted the typically generous addition of fatty oil and I've use as toppings a zesty salad mixture that can be spooned onto the bruschetta as desired.

Source: "In the Kitchen With Rosie" by Rosie Daley, ISBN 0-679-43404-6 Typed by Debbie Antes

Submitted By JOELL ABBOTT On 04-05-95

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