Bruschetta

THIS is summer on a plate! Not what everyone knows as bruschetta, but this was served at a local restaurant here (which is no longer in business), so I make it for myself!

Difficulty: Easy

Servings: unlimited!

Ingredients

fresh juicy ripe tomatoes
cucumbers, peeled and chunked
sweet onion, peeled and sliced or chunked
hot peppers, small dice
sweet peppers, in strips or chunks
fresh basil (lots) and a bit of oregano
freshly minced garlic
oil*
vinegar*
fresh Italian bread
butter
Parmesan cheese
mozzarella cheese (slices or shreds)

*OR your favorite Italian dressing – some folks prefer NO vinegar

Directions

Make the tomato salad using whatever pepper combination suits you – I prefer a mix of sweet and hot. You can dress the salad with a bit of your favorite Italian dressing or with olive oil, garlic, etc. Your choice, your preference, but the more garlic the better.
Let the salad stand at room temperature at least 30 minutes.

Make garlic bread – butter the bread, add fresh garlic to the butter first (Fresh basil is good also). Broil until the butter melts and bubbles and then add a generous amount of Parmesan topped with plenty of mozzarella cheese.
Return to the broiler until the cheese is melted but not browning.

Remove garlic bread and while it’s still hot, ladle the tomato salad over the hot bread. Grab a fork and go for it!

Categories: Low-Sodium, Main Dish, Other Main Dish, Other Salads, Salads, Vegetable Salads

Submitted by: wvhomecanner on June 11, 2010