| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
Breads, Luncheon, Salads, Low-fat/low, Garlic |
4 |
Servings |
INGREDIENTS
|
|
FOR THE SALAD |
| 2 |
c |
Tomato — chopped |
| 1 |
c |
Red bell pepper — chopped |
| 1 |
c |
Yellow bell pepper — |
|
|
Chopped |
| 1 |
c |
Onion — chopped |
| 2 |
ts |
Capers |
| 3 |
tb |
Fresh basil — chopped |
| 1 |
tb |
Balsamic vinegar |
| 2 |
ts |
Lemon juice — freshly |
|
|
Squeezed |
|
|
Black pepper — to taste |
| 1 |
|
Clove garlic — peeled and |
|
|
Minced |
| 1 |
ts |
Dried oregano |
|
|
FOR THE BRUSCHETTA |
| 8 |
sl |
Pizza dough baguette — see |
|
|
Recipe |
| 3 |
|
Cloves garlic — peeled and |
|
|
Halved |
INSTRUCTIONS
Put all the salad ingredients into 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.
Recipe By : Rosie Daley from "In the Kitchen with Rosie"
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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