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"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

Tomato Bruschetta from Pampered Chef Party Recipe

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This recipe for Tomato Bruschetta from Pampered Chef Party is from The LaFave Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg (11oz) refrigerated French Bread Dough
2 med ripe Tomatoes, peeled, seeded and chopped
1 sm Onion, chopped
2 Tbsp fresh Basil, chopped
1 Garlic Clove, pressed
¼ tsp Salt
½ tsp Black Pepper
2 Tbsp Olive Oil
Directions:
Directions:
Preheat oven to 375 degree oven. Lightly spray bread tube and caps with vegetable oil. Fill tube with dough. Bake upright 50-60 minutes. Cool 10 minutes and remove from bread tube, cool completely.

Peel tomatoes, cut in half and squeeze out seeds. Chop tomatoes and onion and place in a mixing bowl. Snip basil and add to tomato mixture. Press garlic and put into bowl. Add salt and pepper, mix gently. Slice bread into 1/4 “ slices. Place on a baking sheet. Lightly brush surface of bread with olive oil and bake 10 to 12 minutes until lightly browned and crisp. Remove from oven; scoop tomato mixture onto toast slices. Serve immediately.
Personal Notes:
Personal Notes:
Substitute: Use 1 loaf of French bread or Baguette instead of dough.

 

 

 

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