"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Baked Bruschetta Recipe

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This recipe for Baked Bruschetta, by , is from The Chernoff Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wendy Blair
Added: Tuesday, October 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
12 thin slices Ciabatta or French bread baguette rounds, 2 shakes garlic salt, 2 large ripe tomatoes, tsp. tarragon flakes, tsp.basil flakes, tsp. Mrs. Dash, pinch red pepper flakes, C. pine nuts, C. Olive oil, 1 tsp.minced garlic, 2 oz.feta cheese, crumbled, 2 oz goat cheese.

Directions:
Directions:
Dice tomatoes. Put in container with a lid. Add garlic salt, tarragon, basil, Mrs. Dash, red pepper flakes, pine nuts and the olive oil. Cover and shake well to mix. Let marinate at least an hour at room temperature, shake from time to time. Add garlic to olive oil and let sit too. Preheat oven to. Place bread on cookie sheet and brush with olive oil/garlic mix. Cover with tomato concoction. Be careful not to over wet the bread. Sprinkle with feta cheese and dabs of goat cheese. Bake 15-17 minutes at 375.

 

 

 

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