Bruschetta I

Bruschetta

2 to 3 cups plum tomatoes, diced 2 to 6 cloves garlic, pressed 4 to 5 leaves fresh basil, minced 1/3 cup red onion, minced 1/4 cup fresh Italian parsley, minced 1/4 cup extra virgin olive oil 1 t. balsamic vinegar Salt and pepper to taste 1/8 t. Italian seasoning 1 baguette or loaf Italian bread, sliced and toasted

combine all ingredients except bread in large bowl. Refrigerate overnight to develop flavor. Serve at room temperature, spread on toasted rounds of bread. Makes one to two dozen. Source: Paula Lydzinski, Perkasie, PA

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 * Catsrecipes Y-Group