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Cali-schetta Recipe

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This recipe for Cali-schetta, by , is from Book Club Moms of Walnut Creek 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!

Gwen Skeva


baguette, cut into 1/2" pieces, sliced on the diagonal
3 tbsp olive oil
2 large garlic cloves
2 medium ripe tomatoes, seeds removed and chopped
1/2 onion, finely chopped
1/4 cup grated parmesan cheese
2 tbsp chopped cilantro
2 tbsp lime juice
1/4 tsp salt
1/4 tsp pepper
1 large avocado, pitted, peeled and chopped

Preheat oven to 350
1. Lightly brush each side of sliced bread and toast on a baking sheet for about 4 minutes per side. When cooled, rub one side of toast with a whole peeled garlic clove. This step can be done ahead of time.
2. In a medium mixing bowl, mix together one minced garlic clove with the rest of the ingredients and 1 tbsp of olive oil. Cover and refrigerate at least 30 minutes.
3. Top the toasted bread pieces with the salsa mixture and serve.
4. If I bring this to a party, I prepare some on a platter and bring the salsa mixture in a small bowl along with bread in a basket for guests to help themselves - less work!




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