One of the best things about living in a globalized world is the sharing of cultural cuisine. We can take dishes from every culture and adapt to suit our palate and commonly available food. That’s why, when I found myself making an impromptu salsa for a brushetta the other evening, I used the only bread on hand: stodgy, slightly crumbly, home-made whole wheat bread. Click here to open the bread recipe in a new window. *
I sliced the bread as thin as I could, then toasted it for about 15 minutes in a 350 degree oven. When it was nice and crispy, I took it out and cut it into quarters, then served it warm with this vitamin-rich salsa chopped up from vegetable ends found at the back of the refrigerator:
- 3/4 of a medium size tomato, finely chopped
- 1 clove of garlic, minced
- 1/2 bunch of parsley, chopped
- 1 or 2 green olives, finely chopped
- 1 stalk of fennel, finely sliced ‘n diced.
- a pinch of dried red-hot chili
- a dash of salt
- a drizzle of olive oil
- and an even smaller drizzle of balsamic vinegar
I mixed it together in a ceramic bowl, then let stand at room temperature for about 30 minutes before serving. It was delicious served with an oven-baked, cheesy tomato pasta and light salad of cucumber and mixed greens! Sorry no pics, we were too busy eating and talking to take pictures!
*I’ve replaced 1 cup of WW flour with 1 cup of white, and not sifting. It makes a denser bread. Though I still haven’t made the perfect bread machine loaf.
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Alison Amazed 
Sounds like an excellent meal. Brilliant sauce and salad.
I was delighted with the results of the salsa – and quite surprised at wel it worked on the oven-toasted, stodgy WW!