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Brochette Recipe

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This recipe for Brochette, by , is from The Short Pump Rotary Club Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stephen Beer
Added: Friday, August 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Tomatoes, three medium, chopped into sm pieces
Garlic, one tbsp, minced
Basil, fresh, chopped finely 3 tbsp,
Virgin Olive Oil, six tbsp
Salt & pepper
Italian or French Baguette roll, narrow girth (2-2 1/2 inches)

Directions:
Directions:
Place tomato, garlic and basil into bowl and stir. Add olive oil and pinch of salt and pepper. Continue to stir. Let Stand for 30 minutes

Preheat oven to 350 degrees. Slice Baguette into 3/4" to 1" slices, as desired. Place on cookie sheet and toast until lightly browned or lighter, about ten minutes (check periodically, as ovens vary).

Remove from oven. Place bread slices on serving dish. Spoon tomato mixture over each slice. Serve immediately while bread is still warm.

Personal Notes:
Personal Notes:
This is a recipe from Alice, our exchange student from Milan, Italy. Alice and her family love food that is prepared only with fresh ingredients. She likes to shop each day for the evening's dinner ingredients. She showed us how Italians prepare delicious, low fat dishes that are easy and fun to make. Enjoy!

 

 

 

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