Summer Bruschetta Recipe

From Dorothy McNett's Recipe Book.

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Photo of Summer Bruschetta recipe

Summer Bruschetta

From Dorothy McNett's recipes at

2-3 tomatoes, cut into small pieces
1-2 peaches, cut into small pieces
1-2 tablespoons red onion, cut into small pieces
basil leaves
1 tablespoon balsamic vinegar
1/2 cup extra-virgin olive oil
good quality French or Italian bread
olive oil
garlic cloves

Combine tomatoes, peaches, onion, basil, vinegar, olive oil, salt and pepper in a bowl and allow to stand a few minutes. In meantime, slice bread about 1/2 inch thick. Brush with olive oil. Toast until golden brown on both sides. Brush with cut cloves of garlic. To serve, spoon the tomato mixture onto the toasted pieces.

Recipe created 1999-08-10.

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