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
The History of Recipes
It is possible to track the history of meal recipes far back into distant history, in fact as far back as the Egyptians, and possibly even further. Interesting though that maybe, generally, these ancient cook books were just basic hieroglyphic recipes for meal preparation.
In fact, the most ancient recipe discovered so far, according to food historians is a collection of clay tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated. Later on, in The time of the romans around 25BC a roman called Apicius created some scripts showing how to cook the recipes cooked by his fellow Romans. In his publication, he describes how the meals were separated into hors d`oeuvre, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the cooks of his times were skilled in the use of a good variety of aromatic flavours, including some that we all recognise for example basil, mint and parsley. Later, we find some interesting books from the 1300s - a cookery book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Amusingly, these are nothing to do with the indian food that is served today, but instead recipes for the types of meals on the tables of the rich people of the time. Later on in the 1400s, people returning from the crusades brought back a variety of foods, spices and herbs from middle-east cuisine, such as coriander, parsley, and rosemary. These new spices and herbs caused a surge in recipe publications, some of which are now in private collections. By the time we get to the 20th century, cookbooks are greatly in demand due to higher levels of literacy, more spare time and having more money to spend. |
We hope you enjoy this Bruschetta With Chopped Tomato Salad Daley recipe.
