Description: You get to use a variety of fresh garden herbs
and vegetables with this Bruschetta recipe. This is a large recipe. You can
cut it in half, or even in quarter, to fit the group size you need. Also,
vary the ingredients..... a little more of this, a little less of that........
to suit your taste.
2 cloves garlic, chopped
8 calamata olives, chopped
6-8 fresh basil leaves, finely chopped
1 each large yellow, red, and green peppers, cored, seeded and coarsely
30 yellow plum cherry tomatoes, cut in half (1)
2 Tablespoon green peppercorns
1/2 cup fresh chives, finely chopped
Juice from 1/2 lemon
Extra virgin olive oil
Salt and pepper to taste
2-3 cloves garlic, peeled
2 loaves Italian bread
(1) You can use red cherry or grape tomatoes, if you do not have yellow ones
in your garden.
How To Make Bruschetta:
In a large bowl, toss together chopped garlic, olives, basil, peppers, tomatoes,
peppercorns, chives an lemon juice.
Pour in enough olive oil to coat the ingredients.
Add salt and pepper to taste.
Cut Italian bread at an angle, 1/2 inch thick.
Lightly grill or broil both sides of the bread, until a light brown.
Cut the whole cloves in half.
Rub clove halves on each side of the bead.
Top the bread with a generous portion of the bruschetta vegetable mix.
Optional: Serve bread in one dish ad bruschetta in another, to allow
guests to serve themselves.
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