Bruschetta with Chopped Tomato Salad Recipe

Appetizer

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Ingredients:

2 cups chopped tomato (2 medium tomatoes)
1 cup chopped red bell pepper (1 medium pepper)
1 cup chopped yellow bell pepper (1 medium pepper)
1 cup chopped onion (1 medium onion)
2 teaspoons capers
3 tablespoons chopped fresh basil
1 tablespoon balsamic vinegar
2 teaspoons freshly squeezed lemon juice
Freshly ground black pepper to taste
1 garlic clove, peeled and minced
1 teaspoon dried oregano
FOR THE BRUSCHETTA
8 slices pizza dough baguette (or slices Italian baguette)
3 garlic cloves, peeled and halved lengthwise

Directions:

Put all the salad ingredients in 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.

Serves 4 Fat per serving = 2.2 grams Calories per serving = 209

This is absolutely the best Bruschetta I've had. Plus, it's low fat. Created by Rosie Daley, Oprah Winfrey's former chef. ENJOY!

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Submitted 6/13/05.
Source: In the Kitchen with Rosie
Submitted By: Danielle Belec
belec@netcom.ca
Bruschetta with Chopped Tomato Salad


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