Title: Bruschetta
Categories: Vegetarian
Yield: 1 Servings

Chopoped fresh tomatoes
Chopped onions
Peeled and diced cucumber
Lots of fresh basil -
-chopped
1 Loaf Vienna bread
Olive oil
Red wine vinegar

from: kathy lauridsen at OSU, Columbus Ohio

She writes: " there is a million variations on this recipe. My husband & I
made one up. The trick is to get the slices crusty",

Combine, the chopped tomatoes, chopped onions, diced cucumbers with a bit
of the wine vinegar in a bowl. Season to taste, with salt and pepper and
the basil.

Toast the vienna bread in slices which are thick (in the toaster first)
then brush the slices with olive oil and broil until nice and crusty. The
tomato mixture can be put on the broiled hot slices as a cold mixture, or
you can slightly broil the topped slices again., Serve as a side dish to
any entree.

Posted to JEWISH-FOOD digest V96 #103

From: alotzkar@direct.ca (Al)

Date: Sun, 15 Dec 1996 15:41:02 -0800