Bruschetta
- 1/2 pound ripe tomatoes, cored and finely diced
- 1/2 cup finely diced celery
- 2-3 cloves garlic, finely diced
- 2 tablespoons minced parsley
- 2 tablespoons fresh basil, finely chopped
- 2 teaspoons white wine vinegar
- 2 tablespoons extra virgin olive oil
- 1 sheet (1 pound, about 8" x 11") plain focaccia or 1 loaf French bread
In bowl, combine tomatoes, celery, garlic, parsley, basil, vinegar and oil;
salt and pepper to taste. (If made ahead, cover and chill up to one day.)
Cut focaccia into 8 or 9 pieces; split each piece horizontally (or cut bread
into 1/2-inch slices).
Place in single layer on cookie sheet and broil lightly on both sides.
Spoon tomato mixture on focaccia/bread and serve while focaccia/bread is
still warm.
|