"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Bruschetta Recipe

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This recipe for Bruschetta, by , is from Phi Sig Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Melanie Carpentier
Added: Sunday, November 9, 2008


1 French baguette, cut into 1/2 thick circles
3 tomatoes, seeded and chopped
1 onion, minced
1 clove garlic, chopped
teaspoon dried basil
teaspoon dried oregano
1 pinch salt
1 pinch black pepper
8 oz mozzarella

In a small mixing bowl, combine tomatoes, onion, garlic, basil, oregano, salt and pepper. Mix well, cover and refrigerate.

Preheat oven to 375. Cut loaf into 12 slices on the diagonal. Arrange bread on baking sheet and toast in the oven for 5 minutes until golden brown. Reduce temperature to 250 degrees.

Spoon equal amounts of tomato mixture onto the bread. Top with slices of mozzarella. Place the pan of bread back in oven until the cheese has melted and is oozing over the tomatoes (2 minutes). Serve immediately




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