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Garden Bruschetta
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Description
This time of year, I am looking for delicious ways to eat all those fresh vegetables that are coming from my garden and the farmer’s market. This is a great and easy recipe to have a glass of Perseco or Pinot Grigio with, for the full Italian feel. Buon appetito!
Ingredients
- 3 whole Tomatoes, Cored, Seeded And Chopped
- ½ bulbs Red Onion, Minced
- 1 whole Cucumber, Peeled (if From The Grocery), Seeded And Diced
- 1 cup Basil, Rough Chopped
- ¼ cups Olive Oil, Plus More For Bread
- 1 Tablespoon Red Wine Vinegar
- 2 Tablespoons Capers (optional)
- 1 teaspoon Red Pepper Flakes
- 1 loaf Baguette, Cut Into 1/2 Inch Slices
- 1 clove Garlic, Cut In Half
Preparation
In a bowl, mix together the tomatoes, red onion, cucumber, basil, olive oil, vinegar, capers and red pepper flakes. Generously season with salt and pepper. Let sit on counter for one hour.
Meanwhile, brush olive oil on both sides of bread slices. Grill or broil until lightly toasted. Remove from oven and rub garlic halves on top of bread slices.
Spoon tomato mixture on top of bread. Serve.
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