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Print this Recipe    Bruschetta 13

Herbed Bruschetta
Yield: 24 slices

1/2 cup finely chopped fresh Italian parsley
1/2 cup drained capers, chopped
1 tablespoon finely minced fresh tarragon
Salt and freshly ground pepper
1/4 cup extra-virgin olive oil
2 large, very ripe tomatoes
3 tablespoons finely minced fresh mint
Twenty-four 1/4-inch-thick slices peasant bread or French baguette

In a medium-size bowl, place the parsley, capers, tarragon, and
salt and pepper to taste. Add the oil and toss well.

Dice the tomatoes very fine, but do not peel or seed them. Place
the tomato in another bowl. Season with salt and pepper to taste,
and add the mint. Let everything stand at room temperature for at
least 1 hour.

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