Update my dinner status, I'm making this tonight.
38 chefs marked this as Favorite
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
from: kathy lauridsen at OSU, Columbus Ohio She writes: " there is a million variations on this recipe. My husband & I made one up. The trick is to get the slices crusty", Combine, the chopped tomatoes, chopped onions, diced cucumbers with a bit of the wine vinegar in a bowl. Season to taste, with salt and pepper and the basil. Toast the vienna bread in slices which are thick (in the toaster first) then brush the slices with olive oil and broil until nice and crusty. The tomato mixture can be put on the broiled hot slices as a cold mixture, or you can slightly broil the topped slices again., Serve as a side dish to any entree. Posted to JEWISH-FOOD digest V96 #103 From: alotzkar@direct.ca (Al) Date: Sun, 15 Dec 1996 15:41:02 -0800
