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Bruscetta

1 loaf french bread, the fresher the better
6 cloves garlic
1/4 cup olive oil, the kind with some flavor
about 6 roma tomatoes, a.k.a. plum or italian tomatoes
1/2 cup shredded fresh parmesan cheese
4 teaspoons dried oregano
2 teaspoons dried basil

Slice the bread lengthwise once and cut each half in half the short
way. Process the garlic and olive oil in a mini chopper until it
is blended (15 seconds?) and brush it on the open faces of the four
bread pieces. Slice the tomatoes into rounds, silver dollar thick,
and cover the bread. Sprinkle the oregano and basil evenly over
the four pieces and then do the same with the cheese. Cook on a
cookie sheet or foil under the broiler until the cheese melts and
the edges of the bread just start to brown (5-15 minutes, depends
on the oven).

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3 of 8 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Bruschetta 01, August 22, 2007 - 07:20 PM
Reviewer: Anonymous from MO
Too many spices!

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