Bruschetta with Fresh Tomato and Basil
INGREDIENTS:
FOR THE SALAD
2 c Tomato -- chopped
1 c Red bell pepper -- chopped
1 c Yellow bell pepper --
Chopped
1 c Onion -- chopped
2 ts Capers
3 tb Fresh basil -- chopped
1 tb Balsamic vinegar
2 ts Lemon juice -- freshly
Squeezed
Black pepper -- to taste
1 Clove garlic -- peeled and
Minced
1 ts Dried oregano
FOR THE BRUSCHETTA
8 sl Pizza dough baguette -- see
Recipe
3 Cloves garlic -- peeled and
Halved
FOR THE SALAD
2 c Tomato -- chopped
1 c Red bell pepper -- chopped
1 c Yellow bell pepper --
Chopped
1 c Onion -- chopped
2 ts Capers
3 tb Fresh basil -- chopped
1 tb Balsamic vinegar
2 ts Lemon juice -- freshly
Squeezed
Black pepper -- to taste
1 Clove garlic -- peeled and
Minced
1 ts Dried oregano
FOR THE BRUSCHETTA
8 sl Pizza dough baguette -- see
Recipe
3 Cloves garlic -- peeled and
Halved
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.
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.