Bruschetta With Chopped Tomato Salad - Daleybreads, garlic, low-fat/low, salads 1 for the salad 2 cup tomato -- chopped 1 cup red bell pepper -- chopped 1 cup yellow bell pepper -- 1 chopped 1 cup onion -- chopped 2 teaspoon capers 3 tablespoon fresh basil -- chopped 1 tablespoon balsamic vinegar 2 teaspoon lemon juice -- freshly 1 squeezed 1 black pepper -- to taste 1 clove garlic -- peeled and 1 minced 1 teaspoon dried oregano 1 for the bruschetta 8 slice pizza dough baguette -- see 1 recipe 3 cloves garlic -- peeled and 1 halved 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" |
