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Emily's Bruschetta Recipe

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This recipe for Emily's Bruschetta, by , is from Susan Marie's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Emily Constable
Added: Saturday, November 8, 2008

Category:
Category:

Ingredients:  
Ingredients:  
A whole mini-baguette
1/4 cup extra virgin olive oil
2 ripe tomatoes chopped in small cubes
1/4 cup flat leaf parsley chopped medium fine
1/2 cup sweet red onion
Salt and pepper

Directions:
Directions:
Set the oven on broil. Cut the baguette into 1/2 inch slices. Put the "rounds" of bread on a cookie sheet. Lightly brush each round with olive oil on both sides. Put the cookie sheet into the oven for 2 to 5 minutes until the bread is slightly browned at the edges. Watch it closely because the bread can go from toasted to burned very quickly. While you're waiting, put hot pads down on your work surface. When the toasts are ready, take the cookie sheet out of the oven and put it on the hot pads. Mix the tomatoes, parsley, onion, salt and pepper in a bowl. Put a couple spoonfuls of the tomato mixture on the toasts. Your yummy bruschetta are ready to eat!

Personal Notes:
Personal Notes:
From: www.spatulatta.com

 

 

 

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