| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
Sami |
Toasts |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Finely chopped red onion |
|
|
Red wine vinegar |
|
|
Balsamic vinegar |
|
|
Salt |
|
|
Freshly ground pepper |
| 1 1/2 |
lb |
Ripe tomatoes,preferably a variety of colors (marvel stripe, green zebra, ida gold, lemon boy, etc.) |
| 1/4 |
c |
Fruity olive oil |
| 1/4 |
c |
Chopped fresh herb (basil, tarragon, thyme, parsley) |
| 2 |
tb |
Chopped fresh herb (basil, tarragon, thyme, parsley) |
| 4 |
|
Large slices bread,cut into 16 triangles, brushed with a little olive oil |
INSTRUCTIONS
1. Macerate the chopped onion in 1 tablespoon each vinegar with a
little salt for at least 30 minutes.
2. Blanch tomatoes in boiling water for about 20 seconds. Cool, peel,
seed and coarsely chop. Season lightly with salt; drain.
3. Prepare a vinaigrette with olive oil, onion, and vinegars, salt and
pepper and some herbs.
4. Just before serving, dress the tomatoes with the vinaigrette and
adjust seasoning.
5. Grill bread on both sides. Spoon tomato mixture onto toasts and
garnish with herbs.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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