Bruschetta

Kristine Pruitt Recipe

By Kristine Pruitt Kristine_Pruitt

I came up with this recipe when I lived in Los Angeles, CA. It makes a great appetizer and is easy to make!


Recipe Rating:
 3 Ratings
Serves:
6
Prep Time:
Cooking Method:
No-Cook or Other

Blue Ribbon Recipe

Notes from the Test Kitchen:
This bruschetta recipe is different from others I've made in that it introduces capers and a healthy amount of Parmigianino reggiano. It was a refreshing change from the traditional recipe, and I predict it would be a real hit at your next gathering!

[Read more about this recipe in Janet's Notebook!]

Ingredients

12
roma tomatoes (seeded and diced)
1
small jar of capers (rinsed well in water)
1
bunch of green onions (diced)
1
bunch fresh basil
4 clove
garlic (minced)
1 pinch
kosher salt
3 Tbsp
good olive oil
2 Tbsp
lemon juice or balsamic vinegar (optional)
3 tsp
fresh parmigiano reggiano (optional)
1 tsp
oregano, dried
1
loaf of bread (toasted with olive oil/garlic)

Directions

1
In a bowl, put tomatoes, capers and green onions. Add the juice of one lemon and the olive oil. Then add the garlic and fresh basil. Toss well. Season with just a pinch or so of kosher salt. (Be sure to rinse the capers or bruschetta will be too salty.) Serve with toasty bread and sprinkle with fresh parmesan. Yummy.