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Bruschetta Recipe

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This recipe for Bruschetta, by , is from Middle Paxton Elementary School Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Julie Welsch
Added: Tuesday, April 8, 2008


1 French baguette, cut into 1/2 inch thick circles
8 plum tomatoes, diced
1/2 cp chopped sundried tomatoes in oil
2 tsp pesto ( homemade or from a jar)
1 cup chopped or torn fresh basil
1/2 red onion, minced
freshly ground black pepper
**3 cloves garlic

Preheat oven to 400 degrees F.
Combine tomato,sun dried tomatoes, pesto, fresh basil, and red onion in a small mixing bowl; stir well. Season with freshly ground black pepper. Set aside.
Arrange bread on a baking sheet. Place in oven, and bake until well toasted, approximately 5 minutes.
Remove bread from oven, and transfer to a large serving platter. Let bread cool 3 to 5 minutes.
** Rub garlic into the top of each slice of toast; the toast should glisten with the garlic. Spooning the tomato mixture generously onto each slice to serve. Great as a summer party dip.




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