| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 4 | 5 roma tomatoes, finely chopped (or processed!) |
| 3 Teelöffel | Minced red or white onion |
| 1 Teelöffel | Capers, rinsed (optional...nice for color) |
| 3 | cloves garlic minced |
| 2 Teelöffel | balsamic vinegar |
| 1 Teelöffel | basil chopped, fresh |
| 1 Teelöffel | oregano fresh, chopped |
| 1 Teelöffel | Freshly ground black pepper salt to taste (they say 1/2 tsp. but we didn't use any) |
|
Mix this all together in a container and let sit for at least one hour! We ran everything through the food processor, so it hardly took any time at all. It tasted great that night, and the leftover report is that it improves over the next couple of days!
The Tracy Pikhart Ritter recipe suggests toasting french bread in a 350 degree oven till brown. Top with room temperature bruschetta.
enjoy! Shared by sally charette
From Genie F&W Library FFD9403.Txt Recipes from the Fat Free Digest
|
|
Anmerkungen zum Rezept:
|
