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)
Janet Tharpe

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Directions Step-By-Step

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.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tag: Quick & Easy
Hashtags: #festive, #Party Food