Tomatoe Bruschetta This is a favorite appetizer found on the menue in most Italian restaurants. However, it makes a nice lunch or mid day snack during the summer months. submitted by Carl from Baltimore, Maryland, USA Ingredients: 1 pint of grape tomatoes cut in quarters 2 stalks of tender celery diced very small 1/2 cup black olives chopped 1/4 cup sicilian olives sliced fine 1/4 cup basil fine cut 1 table spoon minces parsley 3 spring onion (whites) very fine sliced 1/4 cup grated romano cheese 2 tablespoons extra virgin olive oil 2 tablespoons balsamic vinegar 1 teaspoon ground pepper 1 teaspoon Sun of Italy Italian seasoning Preparation: combine all ingredients in a large bowl. Toss to mix ingredients thoroughly. Let stand at room temperature for 30 minutes. On hot summer days, chill in frig for 2 hours. Serve over hot Italian bread toasted, or focaccia. Goes nicely with chianti...try your chianti chilled!

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