Recipe#63

Title: Bruschetta 13

rec.food.recipes archive

Yield: 24 slices
1/2 cup finely chopped fresh Italian parsley
 1/2 cup drained capers, chopped
 1 tablespoon finely minced fresh tarragon
 Salt and freshly ground pepper
 1/4 cup extra-virgin olive oil
 2 large, very ripe tomatoes
 3 tablespoons finely minced fresh mint
 Twenty-four 1/4-inch-thick slices peasant bread or French baguette
 In a medium-size bowl, place the parsley, capers, tarragon, and
 salt and pepper to taste.  Add the oil and toss well.
 Dice the tomatoes very fine, but do not peel or seed them.  Place
 the tomato in another bowl.  Season with salt and pepper to taste,
 and add the mint.  Let everything stand at room temperature for at
 least 1 hour.