Late Summer Bruschetta

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From “From Asparagus to Zucchini”

Ingredients
2-3 large tomatoes
1 crunchy sweet pepper
1 medium sweet onion
2-3 cloves garlic, minced
Olive oil
Small handful fresh basil, chopped (optional)
Crusty bread (like baguette)
Shredded mozzarella or grated parmesan cheese (optional)

Preparation
Chop the vegetables in a midsize dice. Combine with garlic, 1-2 Tbsp olive oil, and optional basil. Slice baguette down the middle and lay the 2 sides cut side up. Brush with additional 1-2 Tbsp oil and sprinkle on cheese, if using. Broil bread for several minutes until bread or cheese browns a bit. Top the sections (you may cut them smaller if desired) with some of the vegetable mixture. Makes 4-6 servings.