Bruschetta

Tonight we had a nice light dinner. I like dinners like this, and they've occurred all too rarely since Woodrow has been around. He tends to eat so heavily, and views something like this as an appetizer.

This recipe is adapted from In the Kitchen with Rosie.

Bruschetta

2 cups chopped tomatoes
1 cup chopped red pepper
1 cup chopped yellow pepper
1 cup chopped onion
3 tbs chopped fresh basil
1 tbs balsamic vinegar
2 tsp freshly squeezed lemon juice
Fresh ground pepper, to taste
1 garlic clove, minced
1 tsp dried oregano
Olive Oil
Parmesean cheese, grated (optional)

Combine all ingredients. Drizzle lightly with olive oil. Cover and refrigerate for one hour. Serve on garlic toast.



This is very flavorful and fresh, and keeps several days. Leftovers make a nice lunch.