Mor Bruschetta

prep time:: 15 min
total time:: 20 min

Makes 24+ bruschetta pieces

One of my most requested dishes. Born out of a simple Pico de Gallo recipe my friend Lisa gave me, this brushetta, in the opinion of my husband and many friends, puts all others to shame. Easy to make, this dish is light, yet very filling and once you’ve had one, you can’t get enough!

ingredients

6 med-lrg Roma Tomatoes (Diced)
1/4 cup Onion (chopped)
1-2 cloves Garlic (chopped)
1 jalapeño pepper (chopped)
1T lemon juice
salt & garlic pepper to taste
Mozzarella, Parmesan or Gruyere Cheese
1/2 loaf French bread cut into 1/2" slices
Grape seed Oil or EVOO

directions

A Dish for All Occasions

1
First, with the palm of your hand, roll the Roma tomatoes across your cutting board, applying pressure as you do. This will loosen the seeds inside. Slice the tomatoes in half, then wring the seeds and anything of liquid value out into your garbage or recycling bucket (you know...for composting). In a large bowl, add the diced tomatoes, chopped onion, garlic and jalapeno pepper. Add 1 T. lemon juice then drizzle with a little EVOO/Grape seed oil. Salt and pepper to taste. Stir together until well mixed. Set aside.
2
Cut your french bread into quarter or half inch size slices. Arrange on a cookie sheet, then drizzle with oil. Top with one small tablespoon portion of the salsa followed by shredded mozzarella/grueyre/Parmesan cheese. Broil on low till cheese turns golden brown. Remove from oven and let stand 5 minutes then serve. Delicious!

Source: l8shftr