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bruschetta-3 recipe

Date:    Tue, 09 Aug 94 20:56:25 CDT
 From:    Natalie Frankel (Natalie.Frankel@mixcom.mixcom.com)
 2 large ripe tomatoes, diced (seeded, if desired)
 2 TB onions, chopped (more, if desired)
 1/2 chopped seeded green or red pepper, or mixed
 1/2 small peeled, seeded, chopped cucumber (optional)
 Mix together.
 Mix in Dressing:
 1/4 cup fatfree Italian salad dressing (I like Seven Seas FF Red Wine Vinegar)
 1 TB vinegar (balsamic, red wine or herbed)
 juice of 1/2 of a fresh lemon
 About 1-2 TB mixture of the following or to taste:  basil, oregano, 
      minced garlic
 Refrigerate 1-6 hours to chill and mix flavors.  Serve over garlic bread.
 Garlic bread:
 Sprinkle garlic powder (or garlic salt if you can use it), or rub minced
 garlic on slices of fresh French, Italian, or SF Sour Dough bread.  (I like
 the bread at Daily's if you have one there.)  Bake on cookie sheet for about
 15 mins. at 350 degrees.  Serve the bread warm and let guests pile Bruschetta 
 on top.  Drain first or serve with slotted spoon to avoid having the liquid
 roll off the bread.  You can also place the bread on a platter and top it
 with the Bruschetta yourself, and serve it that way.  This is how it's served 
 in the Italian restaurant.  Enjoy!
 kwvegan vegan