Very Veggie Bruschetta

Submitted by Manda

"This is one of my own creations; a crunchy, tasty twist on the classic bruschetta. I am a devout garlic-lover, so I use lots, but you can use less if you prefer. The flavor of this bruschetta gets better as it sets, so it is a great make-ahead appetizer. I enjoy this recipe with a nice big bowl of soup for a light, healthy lunch."

 

• Ready In: 20mins
• Ingredients: 12
• Yields: 3 cups
• Serves: 12-14

ingredients

• 2 large tomatoes, peeled,seeded, and diced
• 1⁄4 cup finely diced onion
• 1⁄4 cup finely diced green pepper
• 1⁄4 cup finely diced celery
• 1⁄2 - 1 tablespoon olive oil
• black pepper
• salt
• 1 dash garlic powder
• 4 cloves garlic, minced
• 1 tablespoon dried basil
• 1 loaf crusty Italian bread or 1 loaf crusty French bread, sliced and toasted
• grated parmesan cheese

directions

1. Combine all ingredients in medium size bowl.
2. Top toasted bread slices with tomato mixture.
3. Sprinkle with grated parmesan cheese.
4. Refrigerate leftovers.

Reviews

[Manda]

Note from Chef: If making this to serve at a party or to a group of guests, serve the tomato mixture in a bowl, with the toast and parmesan on the side and let guests prepare their own bruschetta. If prepped ahead of time, the toast becomes soggy.

 

[Vegstina]

Wow, this was awesome, thanks for sharing it. I warmed it up a little before serving it.