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Summertime Bruschetta
Yield: 32 slices

16 fresh ripe plum tomatoes, very finely diced
4 tablespoons finely minced garlic
1 cup coarsely chopped fresh basil
1/2 cup finely chopped fresh Italian parsley
2 tablespoons fresh lemon juice
Pinch crushed red pepper flakes
Salt and freshly ground pepper
Thirty-two 1/4-inch-thick slices French or Italian baguette
6 garlic cloves, cut in half

In a large mixing bowl, combine the tomato, minced garlic, basil,
parsley, lemon juice, red pepper flakes, and salt and pepper to
taste. Toss very well and set aside for at least 3 hours.

Just before serving, toast the bread and rub on one side with the
cut sides of the garlic cloves. Place a small bowl in the center
of a serving platter. Fill the bowl with the tomato mixture and
arrange the toast around the bowl. Serve immediately.

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