Bruschetta Topping
4 large plum tomatoes
1 small onion
3 or 4 garlic cloves
1o or 12 kalamata or Greek olives, pits removed
2 Tbs. olive oil
3 Tbs. grated asiago cheese
1 Tbs. dried Italian herb mix (about a quarter cup fresh)
Cut the tops off the tomatoes. Squeeze out the juice and seeds and discard them. Dice remaining pulp and place in bowl. Chop onion‑‑you should get about 1/4 cup‑‑and add to tomatoes. Mince the garlic cloves and add. Mince olives and add to mixture along with cheese and olive oil. Mix well, cover and refrigerate until use. Makes enough topping for two medium size pizzas, or for bruschetta for 6.
NOTE: You can use other kinds of tomatoes as well; there should be about a cup and a half of chopped tomato.
4 large plum tomatoes
1 small onion
3 or 4 garlic cloves
1o or 12 kalamata or Greek olives, pits removed
2 Tbs. olive oil
3 Tbs. grated asiago cheese
1 Tbs. dried Italian herb mix (about a quarter cup fresh)
Cut the tops off the tomatoes. Squeeze out the juice and seeds and discard them. Dice remaining pulp and place in bowl. Chop onion‑‑you should get about 1/4 cup‑‑and add to tomatoes. Mince the garlic cloves and add. Mince olives and add to mixture along with cheese and olive oil. Mix well, cover and refrigerate until use. Makes enough topping for two medium size pizzas, or for bruschetta for 6.
NOTE: You can use other kinds of tomatoes as well; there should be about a cup and a half of chopped tomato.