"Daisy" > wrote in message
...
> I am looking for ideas for bruschetta toppings please. I don't like
> aubergine, but love tomatoes and red onions. I don't want to use
> cheese that requires any cooking either.
>snipped>
>
> Daisy

This is what I do - it is worth the extra time rubbing the garlic on as
opposed to roasting and spreading.

Italian loaf, sliced up
Lightly toast (no colour, you just want a harder surface)
Rub each slice back and front with garlic clove until it smells strong
Brush with Olive Oil both sides
Put in oven until browned and crisp

Load up with diced tomatoes, anchovies and strips of Mozzarella
sprinkle with ripped basil
If your cardiologist's not looking, salt it too but if cardiologist present
say you never use the stuff.

Roasting capsicums, removing the skins and then spreading them on is good,
too.
--
Hoges in WA
Remove the zeds.