The Magic Recipe

Whoever you are reading this, I think it's likely that you know I'm not a big fan of cooking. But I like to eat, so a good recipe is worth its weight in gold...

The other day I pulled out a great bruschetta recipe from my binder, and it was as heavenly as I remembered. But I noticed something else about this exquisite topping -- it goes with anything.

So here's a recipe for you, and the only limit is your imagination. I served it on French bread, per the recipe. The next morning, it went into the most delicious omelette I've ever eaten. This week I think I'll make another batch and top a pizza with it. I wonder if this stuff would freeze well.

Zesty Bruschetta

• 1 baguette French bread, cut into 1 inch slices
• 1 c. chopped fresh or canned plum tomatoes, drained
• 2/3 c. chopped green onions
• 4 oz. feta cheese, crumbled
• 1/4 c. chopped black olives
• 2 tbsp. finely chopped fresh basil
• 1 tsp. olive oil
• 1/2 tsp. hot pepper sauce (tabasco)
• salt to taste
• (I added a bit of frozen spinach to the omelette)

Put everything in a bowl and stir. If you're making bruschetta, broil slices of bread until sides are lightly toasted, and spoon on the yumminess.