[CH] Recipe: Jalapeno Tomato Bruschetta

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Hey all!

Here's a recipe that Debbie has been making for a few years now!  Makes an
awesome spicy-garlic (to taste of course) bruschetta that you will want to
make again...  good for the main course or as an appie...


DEB'S JALAPENO TOMATO BRUSCHETTA

Ingredients:

- 6 plum or roma tomatoes
- 2 green onions
- 2 crushed garlic cloves
- 1 tbsp. Finely chopped jalapeno pepper (we usually use pickled, but you
can substitute with fresh)
- 1 tsp. Balsemic or red-wine vinegar *
- 1 / 2 tsp. Salt
- 1 / 4 cup of chopped fresh basil or 1 /2 tsp. Of dried basil
- 2 long italian or french bread baguettes
- garlic olive oil (fresh or premix)
- your choice of shredded cheese (we use marble cheddar)

Method:

Cut tomatoes in half. Squeeze out and discard seeds and juice. Coarsely chop
tomatoes and place in medium-sized bowl. Thinly slice green onions and add
to tomatoes. Stir in remaining ingredients.
To blend flavors, let salsa stand at room temperature for at least one hour.
Because of tomatoes, this salsa is best served the same day it is made.
However, it can be covered and served for up to one day.

Cut baguettes in half lengthwise, brush lightly with garlic olive oil, and
then lightly toast or grill. Spread a layer of salsa onto each slice and
then cover with cheese. Place into preheated oven and toast until the cheese
is melted to your satisfaction!  Enjoy!!!


* we prefer the balsamic vinegar, less pungent and blends nicely with the
basil



Derek & Deb

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