Title: BRUSCHETTA
Categories: Appetizers, Italian
Yield: 4 servings
2 lg Tomato
1/4 ts Salt
2 lg Basil leaves; fresh
1 French bread baguette
1 cl Garlic
1 ea Jalapeno pepper
1 tb Olive oil
2 tb Parmesan cheese; grated
1 Cutting board
Cut tomato in small chunks, being careful not to lose juice. Mince
garlic, basil and jalapeno fairly fine. Do not discard jalapeno
lining or seeds. Mix in bowl with other ingredients except bread and
cheese. Refrigerate 1 or 2 hours until time to serve. Spoon onto
French bread slices and top with grated Parmesan cheese.
From Gary Rolle, Calgary. Posted by Jack Busst, Calgary, Alberta, on
the "Gourmet" echo 94/10/17
