Bruschetta Laurie & Steve
1/2 pound ripe tomatoes, cored and finely diced
1/2 cup finely diced celery
2 or 3 cloves garlic, finely diced
2 tablespoons minced parsley
2 tablespoons fresh basil
2 teaspoons white wine vinegar
2 tablespoons extra virgin olive oil
1 sheet (1 pound, about 8 x 11) plain focaccia or 1 loaf French bread
In bowl, combine tomatoes, celery, garlic, parsley, basil, vinegar and oil;
salt and pepper to taste. (If made ahead, cover and chill up to one day.)
Cut focaccia into 8 or 9 pieces; split each piece horizontally (or cut bread
into 1/2-inch slices).
Place in single layer on cookie sheet and broil lightly on both sides.
Spoon tomato mixture on focaccia/bread and serve while focaccia/bread is
still warm.
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