Easy Cold Appetizer Bruschetta - cooking recipe

Ingredients
    3 ripe roma tomatoes (seeded and diced)
    6 green onions (sliced thinly)
    3 garlic cloves (minced)
    3 teaspoons capers
    1 (4 ounce) can black olives (chopped)
    salt & freshly ground black pepper
    4 tablespoons extra virgin olive oil
    3 tablespoons balsamic vinegar
    2 teaspoons oregano
    1/2 cup parmesan cheese (freshly grated)
    25 slices sourdough cocktail bread
Preparation
    Preheat broiler on low. On a non-stick cookie sheet, arrange 25 slices of cocktail sourdough bread squares and brush one side lightly with extra virgin olive oil. Toast under broiler for approximately 3 minutes each side or until toasted lightly. Transfer toasts to serving plate.
    In a medium bowl, gently toss together the tomatoes, onions, garlic, capers and olives. In a separate bowl whisk together 3 tablespoons of the olive oil, the 3 tablespoons of balsamic vinegar and the oregano.
    May refridgerate two mixtures until ready to serve. When ready to serve, pour oil/vinegar mixture over tomato mixture and toss together gently. Season to taste with salt and freshly ground pepper.
    Serve cold in a bowl alongside the cocktail toasts and a small bowl of freshly grated parmesan cheese for topping.

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