"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Bruschetta Recipe

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This recipe for Bruschetta, by , is from Sonlight Children's Ministries Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amy Libolt
Added: Wednesday, February 18, 2009


1/2 large red onion (diced)
1/2 c. lightly packed basil
1 lb. ripe Roma tomatoes (diced)
1 T. balsamic or red wine vinegar
3 T. grated Parmesan cheese
3 T. fresh lime juice
2 T. olive oil


1/2 tsp. garlic
1 large shallot
1/2 c. unsalted butter (room temp.)

Combine all fresh ingredients for the bruschetta. Slice a 16-inch baguette. Lightly coat each slice with the butter. Broil the bread on a cookie sheet until toasted. Top with the bruschetta.




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