Bruschetta With Chopped Tomato Salad - Daley Recipe

Ingredients

1 for the salad
2 cup tomato -- chopped
1 cup red bell pepper -- chopped
1 cup yellow bell pepper --
1 chopped
1 cup onion -- chopped
2 tsp capers
3 tbsp fresh basil -- chopped
1 tbsp balsamic vinegar
2 tsp lemon juice -- freshly
1 squeezed
1 black pepper -- to taste
1 clove garlic -- peeled and
1 minced
1 tsp dried oregano
1 for the bruschetta
8 slice pizza dough baguette -- see
1 recipe
3 cloves garlic -- peeled and
1 halved


Directions

Put all the salad ingredients into a large mixing bowl and toss
thoroughly. Cover and refrigerate for 1 hour.

Preheat the broiler.

Arrange the bread on the broiler rack and broil about 2 minutes per
side, until browned. Remove the bread slices and rub them with the
cut side of the garlic halves. Discard the garlic.

Place a mound of salad on each serving plate with 2 slices of
bruschetta alongside.

Recipe By : Rosie Daley from "In the Kitchen with Rosie"


Servings: 4 servings

 

 

Bruschetta With Chopped Tomato Salad - Daley Recipe brought to you by Recipe Ideas


Categories: Indian; Salad; Tomato


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It is quite possible to prove the history of written cooking instructions way back into the far past, at least as far as ancient Egypt, and possibly even further. However, these, early records were just basic hieroglyphic recipes for preparing meals.

In fact, the oldest recipe discovered so far, according to Professor Solomon Katz, is a collection of tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated.

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For the centuries that followed, the upper-class families of Europe competed with each other to serve the most exotic meals, and because of this chefs and their recipe collections were highly sought after. Nevertheless, it was during the 1800s the formal cooking and cookery books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to collecting, trying out, and publishing recipes to help cooks of their time.

By the advent of the twentieth century, cooking books are in high demand, mostly due to higher levels of literacy, more spare time and being a little richer.

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