Bruschetta with Tomatoes, Cucumbers, And Basil

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15 Servings
Tomatoes Italian
Wine Tomato Garlic Red Onion Onion Olive oil Basil Stewart Italian Tomatoes Appetizer Summer Fresh

3 lg Ripe atoes seeded and diced
1/2 lg onion cut into 1/4" dice
1 Peeled seeded umber diced
1 c Fresh il leaves shredded
Coarse t
Freshly-ground black per
1/4 c Extra-virgin ve oil; plus
1 tb Red-wine egar
1 Baguette
2 Peeled lic cloves to taste

In a large bowl, combine tomatoes, onions, cucumbers, and basil; season lightly with salt and pepper. Add olive oil and vinegar, and toss well to combine. Let stand at room temperature for at least 1 hour, but no longer than 3. Heat broiler or grill pan. Cut bread diagonally into 1/2-inch-thick slices. Brush both sides lightly with olive oil; grill or broil on both sides until toasted. Rub hot bread lightly with garlic cloves on one side only. Sprinkle with salt and pepper, and top with tomato mixture. Let stand a few minutes to allow juices to soak into bread before serving. Makes 15 to 20. Source: "Martha Stewart Living - ~~ltwww.marthastewart.com and gt;" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas~~at;prodigy.net" Per serving: 122 Calories (kcal); 5g Total Fat; (33% calories from fat); 3g Protein; 17g Carbohydrate; 0mg Cholesterol; 187mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart


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