| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetarian |
1 |
Servings |
INGREDIENTS
|
|
Chopoped fresh tomatoes |
|
|
Chopped onions |
|
|
Peeled and diced cucumber |
|
|
Lots of fresh basil – chopped |
| 1 |
|
Loaf Vienna bread |
|
|
Olive oil |
|
|
Red wine vinegar |
INSTRUCTIONS
from: kathy lauridsen at OSU, Columbus Ohio
She writes: " there is a million variations on this recipe. My husband & I
made one up. The trick is to get the slices crusty",
Combine, the chopped tomatoes, chopped onions, diced cucumbers with a bit
of the 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 with 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.
Posted to JEWISH-FOOD digest V96 #103
From: alotzkar@direct.ca (Al)
Date: Sun, 15 Dec 1996 15:41:02 -0800
A Message from our Provider:
“I don’t know why some people change churches; what difference does it make which one you stay home from?”