Bruschetta with chopped tomato salad - daley
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| FOR THE SALAD | ||
| 2 | cups | Tomato -- chopped |
| 1 | cup | Red bell pepper -- chopped |
| 1 | cup | Yellow bell pepper -- |
| Chopped | ||
| 1 | cup | Onion -- chopped |
| 2 | teaspoons | Capers |
| 3 | tablespoons | Fresh basil -- chopped |
| 1 | tablespoon | Balsamic vinegar |
| 2 | teaspoons | Lemon juice -- freshly |
| Squeezed | ||
| Black pepper -- to taste | ||
| 1 | Clove garlic -- peeled and | |
| Minced | ||
| 1 | teaspoon | Dried oregano |
| FOR THE BRUSCHETTA | ||
| 8 | slices | Pizza dough baguette -- see |
| Recipe | ||
| 3 | Cloves garlic -- peeled and | |
| Halved | ||
Directions
Put all the salad ingredients into 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.
Recipe By : Rosie Daley from "In the Kitchen with Rosie"