Sunday, February 23, 2014


With another Polar Vortex about to settle in for a week, I thought I would make something very typical of summer.  If you like bruschetta, bookmark this and make it in 4 months.
In a bowl, measure out several tablespoons of chopped fresh parsley and 2 tablespoons of diced fresh basil. I had no fresh basil so I used 1 tablespoon of pesto. Add 1-1/2 tsp. garlic salt, 1 tsp. seasoned salt, 1 tablespoon sugar, 3/4 tsp. dried thyme and 1/2 tsp. black pepper.

Whisk in 1/2 cup of red wine.

Slowly whisk in 3/4 cup of olive oil.

Add 6 chopped tomatoes.

And several sliced green onions.  Mix this together and let it sit at room temp for about 1 hour stirring occasionally.

Serve it on toasted garlic bread.