"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Refreshing Tomato Bruschetta, by Barb Ross, is from The Soup Sisters and Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 tsp. olive oil, divided 4 slices of French bread (1/2 in thick) 1 garlic clove, cut in half lengthwise 3/4 c. chopped seeded tomato 1 T. minced fresh basil 1/2 tsp. minced fresh parsley 1/2 tsp. red wine vinegar 1/8 tsp. salt 1/8 tsp. pepper
Brush 2 tsp. olive oil over one side of each slice of bread; place bread on a baking sheet. Rub cut side of garlic over bread. Bake at 350º for 5-7 minutes or until lightly browned. Meanwhile, in a small bowl, combine the tomato, basil, parsley, vinegar, salt, pepper and remaining oil. Spoon onto bread; serve immediately.
I always have to double or triple this one if I have company or even to eat the next day.
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