30 September 2012
Bruschetta con Insalata di Pomodoro
Chop the tomatoes & the roasted peppers into 1cm cubes & place in a bowl.
Add the finely chopped spring onion, garlic, oregano & basil to the tomatoes & peppers.
Pour in the extra virgin olive oil & give everything a good mix.
Add the salt & pepper to taste.
Drizzle the slices of bread with olive oil and grill or toast until crisp. Heap the tomato mix on top and serve.