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Bruschetta Recipe

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This recipe for Bruschetta, by , is from The GraceFully Figured Cookbook for the Cure, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy Ahern
Added: Wednesday, February 7, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 loaf ciabbatta
1/2 c olive oil
2 garlic cloves, minced
3 large tomatoes, diced
1 shallot, minced
2 tbs capers
1/4 lemon juice
pinch of salt and pepper

Directions:
Directions:
Preheat oven to 350. Slice bread into thin round pieces. Lay slices on cookie sheet and drizzle 1/2 the olive oil over them. Distribute 1/2 the minced garlic on slices. Bake until light golden brown, approximately 10 minutes.

Mix remaining ingredients together and refrigerate until serving. Top each slice of toasted bread with topping and serve.

Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Substitutions:
2 large tomatoes = 4 Roma tomatoes
1 shallot = 2 tbs minced onion
French bread is a great alternative, as well.

This is a nice a light appetizer, and keeps well at room temperature. You can make the topping the night before to enhance the flavors.

 

 

 

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