"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Bruschetta Recipe

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This recipe for Bruschetta, by , is from The Duke Doctor of Physical Therapy Class of 2010 Cookbook P, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kate Chabot
Added: Saturday, June 14, 2008


1 French Baguette
Olive oil
Garlic salt
2 to 3 tomatoes
Balsamic vinegar
Garlic cloves
Fresh mozzarella cheese

Slice the baguette into inch slices. Place on a cookie sheet or pizza pan and sprinkle olive oil and a small amount of garlic salt on all of the pieces. Toast in oven at about 350 for about 10 minutes or until the bottom edges begin to brown. Turn over, sprinkle olive oil and garlic salt on reverse sides and toast for another 10 minutes.

While toasting the bread, dice the tomatoes and add finely chopped basil, balsamic vinegar, and olive oil to taste without making it too soupy. Add salt, pepper, and crushed garlic.

Slice up the mozzarella cheese and place a slice on each piece of bread. Place back in the oven just to melt the cheese. Top each piece of bread with the tomato mixture, and serve.




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