Wednesday, March 18, 2009


8 Roma tomatoes
1/2 a red pepper
2 cloves garlic, minced
8 fresh basil leaves
3 tbsp balsamic vinegar
2 tbsp extra virgin olive oil
salt and pepper to taste
2 tbsp Fresh mozzarella
Whole wheat baguette
More olive oil for brushing


Wash the Roma tomatoes, cut them in half and then remove the seeds. Then dice them into small pieces and place them in a bowl.
Then dice the red pepper, place them in the bowl and add 1 clove of the minced garlic (save the other clove for the bread).
Sprinkle salt on top, mix it up and move the bowl to the refrigerator for one hour. This allows the salt to pull the juices out of the veggies.
Now preheat the oven to 350° and chop the basil.
Take the bowl out of the fridge and add the basil, balsamic vinegar and the oil. Mix it all up and add pepper.
If you like cheese, add pieces of diced mozzarella to the mixture.
Place the bowl back in the fridge.
Slice the whole wheat baguette and brush each piece with olive oil and sprinkle with a little garlic. Place on a cookie sheet and bake until the tops are slightly brown.
Remove from the oven and place each piece of bread on a platter. Take the tomato and pepper mixture out of the fridge, give it a good stir and serve with the bread.

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