Bruchetta

Ingredients

• 1⁄4 cup finely chopped parsley
• 1⁄4 cup finely chopped basil
• 3 anchovies (15g)
• 2 teaspoon capers
• 2 teaspoon lemon juice (15mL)
• 2 clove crushed garlic (6g)
• 2 tablespoon olive oil (20mL)
• 1 medium finely chopped onion (100g)
• 4 peeled, seeded and chopped Roma tomatoes (360g)
• 4 split, toasted English Muffins (280g)
• 2 tablespoon of freshly grated parmesan cheese

Preparation

• Place parsley, basil, anchovies, capers, lemon juice, garlic and oil in a food processor and blend until smooth.
• Spread on 4 split and toasted English Muffins.
• Mix chopped and seeded tomato and onion together and place on top of basil mixture.
• Sprinkle with parmesan cheese or put thin slices of Romano cheese on top.
• Place under grill and heat through and melt cheese.
• This may be a luncheon or an entree dish. Two slices may be served as a luncheon dish.