Bruschetta Pomodoro

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      mos

      Bruschetta Pomodoro
      2 1/2 tbs extra-virgin olive oil
      3 garlic cloves, minced
      1 1/2 bs finely chopped fresh basil
      1 1/2 tsp finely chopped fresh rosemary
      1 1/2 tbs finely chopped fresh oregano
      1/4 tsp salt
      3 medium plum tomatoes, diced
      1/2 cup pitted Kalamata olives, chopped
      12-oz loaf artisan baguette, sliced (1/4 inch), toasted
      1/2 cup grated Parmesan cheese
      dash black or crushed red pepper, if desired
      Combine oil, garlic, basil, rosemary, oregano and salt in medium bowl. Let stand 2 hours, or cover and refrigerate overnight.
      Gently stir in tomatoes and olives until thoroughly mixed. Spoon over warm bread. Garnish with cheese and pepper.
      coffeebath smilie

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