|Cooking Method:||No-Cook or Other|
|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)|
Have you considered Holland House
|3 tsp||fresh parmigiano reggiano (optional)|
|1 tsp||oregano, dried|
|1||loaf of bread (toasted with olive oil/garlic)|
I came up with this recipe when I lived in Los Angeles, CA. It makes a great appetizer and is easy to make!
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!]