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Bruschetta

fruity olive oil (optional)
1 loaf semolina bread
1 c garlic pesto
1/2 lb Prosciutto, thinly sliced
1 lb smoked mozzarella, shredded
Fresh, thinly sliced tomato

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.

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

Slice into individual servings and serve.

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