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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Bruschetta Recipe

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This recipe for Bruschetta is from Our 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:  
6 medium roma tomatoes diced
12 oz. jar marinated artichokes drained and diced
6 tablespoons olive oil
6 tablespoons balsamic vinegar
2 teaspoons minced garlic or 1 lg. Clove minced
3-4 tablespoons fresh basil or 2 tablespoons dried
6 tablespoons grated parmesan cheese
1 teaspoon seasoned salt
1/2 teaspoon pepper
Directions:
Directions:
Dice tomatoes and artichokes, mix marinade and pour over. Marinate several hours or overnight. Makes 3 cups.

1 loaf Italian bread, sliced, buttered, and toasted (450 degrees, 8 min.)
Personal Notes:
Personal Notes:
This is actually my own recipe based loosely on something I pulled off the Internet. The first time we had any kind of bruschetta was at Ruby Tuesday’s and your Dad really liked it. I think I made this for every summer event we had or went to that first year and then sorta forgot about it. I plan to revive this when summer comes. 02/02/05

p.s. I’ve heard this pronounced both bruSHetta and bruSKetta

 

 

 

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