Yield: 4 servings
|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)|
|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