Bruscetta
Submitted by: Hawkeye (I got this from
www.lightliving.com and veganised it.)
4 Plumb Tomatoes - diced
1 small Shallot or 2 Green Onions or 1/2 a small Red Onion - thinly sliced
1 clove Garlic - pressed or finely minced
Salt, Pepper, Basil and Oregano to taste
2 tblsp. White or Rice Wine Vinegar
1 loaf fat free French Bread - cut on the bias in 1/2" slices
Combine tomatoes, onion, garlic and
seasonings in a small bowl. Add Vinegar and oil. Mix well and chill. The flavor
improves as the ingredients marinate. Lightly toast the bread slices. Serve
either separately or with the tomato mixture on top.
Serving Suggestions
This wonderful tomato compote can also makes a wonderful salad dressing. I could
even eat Bruscetta by itself for a light lunch.
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