Whole Wheat Brushetta, with Parsley-Fennel-Tomato Salsa

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:

A sauce containing tomato puree, diced tomatoe...
Not the sauce I made, but one that looks good and a definite alternative to my recipe.  This one from Wikipedia: A sauce containing tomato puree, diced tomatoes, and bell peppers (red, yellow, and green) with the seeds included. It is seasoned with fresh garlic, basil, oregano, paprika, cajun seasoning, crushed red pepper, parsley, olive oil, and possibly some additional seasonings. (Photo credit: Wikipedia)
  • 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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