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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 30 |
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This pretty bruschetta packs plenty of fresh flavor and gets a hint of heat from jalapeno pepper. Itâs perfect for a casual buffet table when tomatoes are at their summer best. Del Mason of Martensville, Saskatchewan shares the recipe. Ingredients:
1-1/2 cups chopped seeded tomatoes |
2/3 cup finely chopped red onion |
2 tablespoons minced seeded jalapeno pepper |
2 garlic cloves, minced |
1/2 teaspoon dried basil |
1/4 teaspoon salt |
1/4 teaspoon coarsely ground pepper |
2 tablespoons olive oil |
1 tablespoon cider vinegar |
1 tablespoon red wine vinegar |
3 dashes hot pepper sauce |
1 loaf (8 ounces) french bread, cut into 1/4-inch slices |
2 tablespoons grated parmesan cheese |
Directions:
1. In a small bowl, combine the first seven ingredients. In another bowl, whisk the oil, vinegars and pepper sauce; stir into tomato mixture.
2. Place bread slices on an ungreased baking sheet. Broil 3-4 in. from the heat for 1-2 minutes or until golden brown. With a slotted spoon, top each slice with tomato mixture. Sprinkle with cheese. Yield: 2-1/2 dozen.
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