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bruschetta recipe

Date:    Sun, 09 Jan 94 09:21:00 PST
 From:    sally charette                       (ECZ5SCC@MVS.OAC.UCLA.EDU)
 Adapted from Ornish's _Eat More, Weigh Less_.
 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!
 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 (they say 1/2 tsp. but we didn't use any)
 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.
 kwvegan vegan