Sun-cooked Tomato Bruschetta

Name: Sun-cooked Tomato Bruschetta
Ingredients: 1 - 2 fresh tomatoes; stemmed and coarsely chopped (about 1 cup); 1/4 cucumber; peeled, seeded and chopped (about 1/4 cup); 1/4 sm. red onion; peeled and chopped (about 1/4 cup); 2 Tbsp. chopped fresh basil; 1 Tbsp. olive oil (use your best); divided; 1 lemon; juiced; 1 lg. clove garlic; finely chopped; 2 - 4 slices baguette; cut 1/2-inch thick on a bias (diagonal)

Sun-cooked Tomato Bruschetta was pinched from <a href="http://cookingfortwo.about.com/od/lightmealsandsnacks/r/tomato-bruschetta.htm" target="_blank">cookingfortwo.about.com.</a>

"Hopefully you experienced the intense pleasure of picking a ripe tomato from the vine and eat it right then and there, warmed by the sun. This Sun-cooked Bruschetta kicks that deliciousness up a notch. It's an outstanding munchy while you wait for your steaks or ribs to cook and, although not quick (it needs 2 - 3 hours in the sun), it's easy to make and suffuses your mouth with the taste of summer. (Larger image.) Serves 2...."

INGREDIENTS

•

1 - 2 fresh tomatoes; stemmed and coarsely chopped (about 1 cup)

•

1/4 cucumber; peeled, seeded and chopped (about 1/4 cup)

•

1/4 sm. red onion; peeled and chopped (about 1/4 cup)

•

2 Tbsp. chopped fresh basil

•

1 Tbsp. olive oil (use your best); divided

•

1 lemon; juiced

•

1 lg. clove garlic; finely chopped

•

2 - 4 slices baguette; cut 1/2-inch thick on a bias (diagonal)

Go To Recipe

review

►