Bruschetta

When I make this, I don't actually do much measuring. You can just eyeball it and it comes out great. If you really like garlic, add more. 

8oz tomatoes, skinned, seeded and chopped small.

3.oz pitted black olives chopped to same size as toms.

1 fat clove of garlic

4fl. oz of olive oil. ( 1/2 cup) I usually don't use all this.

1 tablespoon lemon juice

1 tablespoon white wine vinegar

1 teaspn grain mustard

1tablespoon chopped fresh parsley and/ or basil - can be fresh or 1/2 tspn dried basil.

salt and freshly ground black pepper

1. Chop toms and olives.
2. In bowl put crushed garlic, salt, mustard, vinegar, lemon juice, olive oil and a good seasoning of black pepper and whisk thoroughly.
3. About 1/2 hr before serving whisk then add the toms, olives and chopped parsley and or basil. Let sit at room temp before using.
4. Can be stored in 'fridge but allow to sit at room temp before serving.



We also eat this warm on bread by toasting it in the oven or toaster oven. You can add a bit of cheese as well, but really is not needed.


Unfortunately, I did not get a chance to take a picture.

HUBBY RATING: 10 out of 10