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Bruschetta
2
From kathy Lauridsen
at OSU, Columbus, Ohio
- chopped fresh tomatoes
- chopped onions
- peeled and diced cucumbers
- lots of fresh chopped basil
- a loaf of vienna bread
- olive oil
- red wine vinegar
There a million variations on this recipe.
My husband and I made one up.
The trick is to get the bread slices crusty.
Combine the chopped tomatoes, chopped onions, diced cucumbers
with a bit of red wine vinegar in a bowl.
Season to taste with salt and pepper and the basil.
Toast the vienna bread in slices which are thick in the toaster
first.
Then brush the slices qith a bit of olive oil and broil until nice
and crusty.
The tomato mixture can be put on the broiled hot slices as a cold
mixture, or you can slightly broil the topped slices again.
Serve as a side dish to any entree.
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