Tri Colou Tomato Bruschetta Recipe
Ingredients
2 1/2 cups chopped seeded BC Hot House tricolor (red, yellow, orange) tomatoes
8-10 sun-dried tomatoes, chopped
1/2 cup chopped green onion
1/2 cup chopped fresh basil
2 garlic cloves, minced
1 tablespoon balsamic vinegar
2 tablespoons olive oil
1 cup grated Parmesan cheese
Salt and pepper
1 baguette loaf
Olive oil cooking spray
Directions
1. Place tomatoes in a sieve and let drain. In a bowl, combine tomatoes, sun-dried tomatoes, green onion, basil, garlic, vinegar, oil, Parmesan, and salt and pepper to taste. Let stand at room temperature for several hours.
2. Preheat broiler. Cut 16 half-inch slices from the baguette and place on a baking sheet. Spray both sides of slices with olive oil spray.Toast on both sides under the broiler.
2. Preheat broiler. Cut 16 half-inch slices from the baguette and place on a baking sheet. Spray both sides of slices with olive oil spray.Toast on both sides under the broiler.
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