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  Bruschetta with chopped tomato salad - daley
 
Yield: 4 Servings
F
 
2 c Tomato -- chopped      1 c Red bell pepper -- chopped
1 c Yellow bell pepper -- Chopped      1 c Onion -- chopped
2 ts Capers      3 tb Fresh basil -- chopped
1 tb Balsamic vinegar      2 ts Lemon juice -- freshly Squeezed Black pepper -- to taste
1 Clove garlic -- peeled and Minced      1 ts Dried oregano FOR THE BRUSCHETTA
8 sl Pizza dough baguette -- see Recipe      3 Cloves garlic -- peeled and
 Halved Put all the salad ingredients into a large mixing bowl and toss thoroughly. Cover and refrigerate for 1 hour. Preheat the broiler. Arrange the bread on the broiler rack and broil about 2 minutes per side until browned. Remove the bread slices and rub them with the cut side of the garlic halves. Discard the garlic. Place a mound of salad on each serving plate with 2 slices of bruschetta alongside. Recipe By : Rosie Daley from "In the Kitchen with Rosie"

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