This recipe comes from Whole Foods cookbook. To simplify their version, all you need to do is mix the following together and spread over toasts/baguette slices of your preference:
1 lb. plum tomatoes (chopped)
2 minced garlic cloves
1 sm. red onion (I once tried sweet onion, and it wasn't as good; while red onion usually bothers my stomach, I generally reduce the quantity here...but even a little bit of red onion works better than a lot of sweet or white onion)
1/8 c minced parsley (I never measure these things, but this is what the recipe says; my advice is just add to taste)
3 tbs fresh basil (see previous comment, though I feel like you can never have too much basil, so I usually just include the entirety of the basil bunch that I buy)
1/4 tsp. salt (um, I'm pretty sure I use more than this :)
1/4 tsp. freshly ground pepper (ditto)
1/8 c. extra virgin olive oil
4 tsp. balsamic vinegar
1 tbs. red wine vinegar
(McKim's annotations)
Depending on how much topping you put on each toast, you could probably have enough for one baguette here. Many servings, if an appetizer/snack.
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