Tomato and herb bruschetta

Yield: 6 Servings

Measure Ingredient
1½ pounds Plum tomatoes, halved, seeded, chopped
⅓ cup Chopped fresh basil leaves
1 tablespoon Chopped garlic
1 tablespoon Chopped fresh oregano leaves
1 tablespoon Balsamic vinegar
1 tablespoon Olive oil
1 teaspoon Fresh lemon juice
6 1/2 to 3/4-inch-thick slices crusty bread, toasted

Mix first 7 ingredients in bowl. Season to taste with salt and pepper.

(Tomato mixture can be prepared 2 hours ahead. Let stand at room temperature.) Cut toasted bread in half. Spoon tomato mixture atop bread and serve.

Bon Appetit/July/94 Scanned & edited by Di Pahl & <gg> From Gemini's MASSIVE MealMaster collection at

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