Bruschette Siciliani
Print
Ingredients:
6 diced Roma tomatoes
1/8 cup red onion quartered, sliced thin
16 pieces Kalamata olives cut lengthwise
Large pinch basil chopped coarsely
2 fl ounces extra virgin olive oil
2 teaspoon red wine vinegar
Pinch salt
Pinch dry oregano
Pinch black pepper
Instructions:
Mix all the ingredients together in a bowl. Set aside at room temperature for one hour so the flavors will meld
Grilled bread instructions:
Slice some French, Cuban, Italian, or sourdough bread into ¾ inch thick slices. Brush the bread generously with extra virgin olive oil on both sides. Grill the bread until toasted.
To serve:
Place the bread in a circle on a large plate. Place a large scoop of Pomodori Siciliani in the center of the bread.
