"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Brushetta Recipe

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This recipe for Brushetta, by , is from Live, Love Eat:The Frank Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, June 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 roma (plum) tomatoes, chopped
3 cloves minced garlic
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/4 cup fresh basil, stems removed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 T chopped red onion
1 French baguette

Directions:
Directions:
In a large bowl, combine the roma tomatoes, garlic, olive oil, vinegar, basil, onion, salt, and pepper. Allow the mixture to sit for 10 minutes.
Cut the baguette into 3/4-inch slices. Top each slice generously with tomato mixture.

 

 

 

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