Bruschetta 2

chopped fresh tomatoes
chopped onions
peeled and diced cucumbers
lots of fresh choppedbasil
a loaf of vienna bread
olive oil
red wine vinegar

There a million variations on this recipe.
My husband and I made one up.
The trick is to get the bread slices crusty.

Combine the chopped tomatoes, chopped onions, diced cucumbers with a bit of red wine vinegar in a bowl.
Season to taste with salt and pepper and the basil.

Toast the vienna bread in slices which are thick in the toaster first.
Then brush the slices qith a bit of olive oil and broil until nice and crusty.

The tomato mixture can be put on the broiled hot slices as a cold mixture, or you can slightly broil the topped slices again.
Serve as a side dish to any entree.

additional informations

Recipe group Lunch,Starter,Bread
region Italian
kathy Lauridsen at OSU, Columbus, Ohio
submitted by Renato Pichler / renato@vegetarismus.ch

if you try this recipe out we would be very grateful for a photo of the finished dish.
Please send by E-Mail to info@swissveg.ch.
Thank you in advance.

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