Bruschettas with Sweet Peppers

Bruschettas with Sweet Peppers

Ingredients Preparation

2 tomatoes, diced
1 or 2 green onions, thinly sliced
1/4 sweet green pepper, membranes removed and seeded, cut into tiny dices
1/4 sweet red pepper, membranes removed and seeded, cut into tiny dices
8 ripe olives, cut into tiny dices
1/4 cup [60 mL] freshly finely chopped parsley
2 tablespoons [30 mL] freshly finely chopped basil
or
2 teaspoons [10 mL] pistou [garlic/basil mixture]
2 tablespoons [30 mL] red wine vinegar
1/4 cup [60 mL] or more olive oil [high quality]
Salt and pepper, to taste
1 day old French bread stick
Olive oil
Whole fresh cloves garlic, peeled



Mix together tomato dices, green onion slices, sweet green and red pepper dices, ripe olive dices, chopped parsley, chopped basil or pistou, red wine vinegar, olive oil, salt and pepper.
Refrigerate for a few hours.
To serve, preheat oven to 400°F [200°C].
Slice bread stick into 1/2-inch [1.3-cm] thick slices.
Brush both sides of bread slices with olive oil; arrange onto a baking sheet.
Bake into preheated oven for approximately 5 minutes on each side, until golden brown and crisp.
Remove from oven and immediately, while still hot, delicately rub bread slices with whole garlic cloves [not too much, it would be very strong].
Leave to cool completely.
Croutons will keep for 1 week, into a metal box.
Spread tomato mixture over croutons just before serving.