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Bruschetta

fruity olive oil (optional)
1 Long loaf of good semolina or Italian bread
1 cup pesto with garlic in it
Fresh thinly slice tomato
1/4 to 1/2 lb paper thin proscuttio
1 to 1/2 rounds smoked mozzarella shredded

Slice bread in half the long way. Toast it lightly under the broiler
until it's a light brown. You can brush it with olive oil beforehand
if you choose. I don't, to cut down on the oil because the pesto
has plenty.

After the bread is a golden brown spread the pesto on top in a very
thin layer. To much and the bread gets soggy and the saltiness is
overpowering. On top of the pesto put a layer of proscuttio then
a layer of tomato. Cover all with the smoked mozzarella and broil
until the cheese melts.

Slice into individual servings and serve. It will go fast. If your
not a fan of smoked cheeses, fresh mozzarella will work nicely just
drain the cheese well before you slice it to put on top.

Variation: Substitute smoked chicken for the proscuttio to cut down
on the salt.

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