Yummy bruschetta

Yield: 1 servings

Measure Ingredient
4 -5 roma tomatoes, finely chopped (or processed!)
3 tablespoons Minced red or white onion
1 teaspoon Capers, rinsed (optional...nice for color)
3 Garlic cloves, minced
2 teaspoons Balsamic vinegar
1 tablespoon Chopped fresh basil
1 tablespoon Chopped fresh oregano
1 teaspoon Freshly ground black pepper salt to taste

An omnivorous friend of mine needed to borrow my kitchen and appliances to make something for a New Year's Day party. He arrived with bruschetta in mind and a bag full of tomatoes, herbs, and olive oil. "Do you have a recipe?" he asked. (I guess I'm developing a rep as a cook around here!) I pulled out Ornish's _Eat More, Weigh Less_ and we adapted this recipe from it. (It originally called for sun-dried tomatoes, we were doing this on the cheap!) For the uninitiated (I was), this is sort of an Italian salsa. It can be served on toasted french bread, on veggie sandwiches, as a pasta sauce or, in my opiion, it would be great on polenta! We tripled this recipe for the party and it made quite a bit! Mix this all together in a container and let sit for at least one hour! We ran everything through the food processor, so it hardly took any time at all. It tasted great that night, and the leftover report is that it improves over the next couple of days! The Tracy Pikhart Ritter recipe suggests toasting french bread in a 350 degree oven till brown. Top with room temperature bruschetta.

enjoy! sal

Posted to Fatfree Digest, Jan. 10, 1994/MM by DEEANNE

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