Bruschetta with chopped tomato salad
4 servings
Ingredients
| Quantity | 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 | Garlic cloves, peeled and | |
| 3 | tablespoons | Fresh basil, chopped |
| 1 | tablespoon | Balsamic vinegar |
| 2 | teaspoons | Lemon juice, freshly squeeze |
| Black pepper, freshly ground to taste | ||
| 1 | Garlic clove, peeled & mince | |
| 1 | teaspoon | Dried oregano halved lengthwise |
Directions
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