Tomato and herb bruschetta
6 Servings
Ingredients
| Quantity | 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 | |
Directions
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