Bruschetta with variations
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Bruschetta with variations
  Appetizers    Italian  
Last updated 6/12/2012 1:11:08 AM. Recipe ID 38560. Report a problem with this recipe.
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      Title: Bruschetta with variations
 Categories: Appetizers, Breads, Italian, Wrv
      Yield: 1 Servings
MMMMM-----------------WALDINE VAN GEFFEN VGHC42A----------------------
      1    Loaf French bread; sliced
           Garlic; mashed
           Olive oil
  Toast or grill (preferably) slices of bread. Rub smashed garlic
  around the rim of both sides of the bread. Drizzle with olive oil.
  Serve with one of the following toppings. VARIATIONS-1) 1 C chopped
  tomatoes, 1 C chopped basil, 2 ts ex-virgin olive oil, 1 ts red wine
  vinegar, 1 ts minced garlic. Mix. 2) 2 sm cans anchovies, chopped; 1
  ts minced garlic; 12 oz pimientos, 6 minced scallions, olive oil or
  anchovy oil, 2 ts lemon juice and 2 tb minced parsley. Mix all. 3)
  Pierce eggplant and bake 400~ for 20 to 25 minutes. Halve and scoop
  out pulp. Add garlic, parsley, olive oil and salt. Mix and put on
  bread. Garnish with prosciutto. 4)1 c mascarpone, 6 oz gorgonzola.
  Blend. Add roasted red peppers and spread cheese on bread. Garnish
  with Kalamata olives. 5) Put bread in bowl. Ladle a lentil or bean
  soup on top. Source: TV foodie, David Rosegarten.

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Recipe ID 38560 (Apr 03, 2005)

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