Yield: 6 Servings
|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 www.synapse.com/~gemini