Summer Bruschetta

Savory flavors come together to create this simple dish that is low in
cholesterol and saturated fat.

    
*Summer Bruschetta*
*from Campbell's Kitchen *

Prep Time: 15 min.

*Ingredients:*

1 tbsp. balsamic vinegar
1 tbsp. olive oil
1/4 cup fresh basil leaves, cut into thin strips
1 tbsp. minced garlic
8 plum tomatoes, seeded and chopped
8 slices Pepperidge Farm® Sourdough Wheat Natural Whole Grain Bread,
toasted * OR* grilled and cut diagonally into quarters
1/4 cup shredded Parmesan cheese

*Directions:*
*MIX* vinegar, oil, basil and garlic. Stir in tomatoes.
*DIVIDE* tomato mixture among bread quarters. Top with cheese. Serves 4.

       
Kitchen Clip
Fresh tomatoes can be kept for a week at room temperature, as long as
they are not exposed to direct sunlight. Overripe tomatoes should be
stored in the refrigerator, where they will keep for 2 to 3 days. For
the fullest flavor, take them out about 30 minutes before serving.
Received on Tue Aug 3 20:06:30 2004