| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
Digest |
1 |
Servings |
INGREDIENTS
| 4 |
|
5 roma tomatoes, finely chopped (or processed!) |
| 3 |
tb |
Minced red or white onion |
| 1 |
ts |
Capers, rinsed (optional…nice for color) |
| 3 |
|
Garlic cloves, minced |
| 2 |
ts |
Balsamic vinegar |
| 1 |
tb |
Chopped fresh basil |
| 1 |
tb |
Chopped fresh oregano |
| 1 |
ts |
Freshly ground black pepper salt to taste (they say 1/2 tsp. but we didn't use any) |
INSTRUCTIONS
Mix this all together in a container and let sit for at least one hour! We
ran everything through the food processor, so it hardly took any time at
all. It tasted great that night, and the leftover report is that it
improves over the next couple of days!
The Tracy Pikhart Ritter recipe suggests toasting french bread in a 350
degree oven till brown. Top with room temperature bruschetta.
enjoy! Shared by sally charette
From Genie F&W Library FFD9403.TXT Recipes from the Fat Free Digest
From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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“It is not how much we have, but how much we enjoy, that makes happiness. #Charles Spurgeon”