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Bruschetta - 18 slices French bread
- 3 tomatoes, seeded and
finely chopped
- 3 tbsp (45 ml) olive oil
- 1 tbsp (15 ml) olive oil for coating
the bread
- 3 tbsp (45 ml) fresh basil, finely chopped
- 3/4 tsp (4 ml)
salt
- freshly ground pepper
- 1/4 cup (60 ml) grated Parmesan cheese
(real or vegan)
- 2 tbsp (30 ml) fresh parsley, chopped
Mix the
tomatoes, 3 tbsp (45 ml) olive oil, basil, salt and pepper and set aside. Brush
the bread slices lightly on one side with the remaining olive oil. Broil the
bread on both sides until lightly browned. Place the tomato mixture on the
oiled side of the bread slices. Top with the Parmesan and parsley
Serves
18.
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